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Cornbread Pecan Stuffing

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1 hr 45 mins total
10 mins prep

Recipe Filed Under
American, Southern & Soul, Side Dish, Fall, Winter, Christmas, Thanksgiving, Entertaining

Provided By: Fine Cooking

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Ingredients

Serves:

Cornbread:

2 cups cornmeal

1/2 teaspoon table salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 cups buttermilk

3 large eggs beaten

1/4 cup unsalted butter

Stuffing:

1/4 cup unsalted butter; more melted butter for moistening if desired

5 slices country-style bacon cut into 1 1/2 inch pieces

1 1/2 cups chopped onion

1 1/2 cups chopped celery including inner leaves

2 large shallots finely chopped

2 teaspoons dried thyme

1 tablespoon dried sage

1 1/2 pounds (3 cups) pecans lightly toasted on a baking sheetin a 350 degree F oven

Table salt and freshly ground black pepper

1/2 cup low-salt chicken broth; more to taste

3 large eggs beaten

Directions

Make the cornbread: Heat the oven to 450 degrees F. In a large bowl combine the cornmeal salt baking powder and baking soda. Add the buttermilk to the eggs and stir into the dry ingredients mixing just to combine. Put the butter in a 10-inch cast-iron skillet and set it in the oven to let the butter melt. Swirl the melted butter around the pan and add the batter. Bake until the cornbread is golden on top and a toothpick inserted in the center comes out clean about 20 minutes. Let cool and then tear into coarse chunks in a large bowl.

Make the stuffing: Melt the butter in a large heavy skillet add the bacon and brown slowly over medium heat until crisp. Remove the meat; leave the fat and caramelized bits. Add the onion celery shallot thyme and sage; gently cook over medium heat stirring often until vegetables are just tender 10 to 15 minutes. Toss the vegetables pecans and bacon with the cornbread. Season to taste with salt and pepper. Stir the broth into the eggs and add to the stuffing stirring just until it holds together. Add more melted butter if you like. Let the stuffing cool completely before filling the turkey. Bake any extra in a greased baking dish for about 45 minutes basting occasionally with juices from the turkey or some of the giblet or chicken broth.