Bacon Pecan Stuffing Cornbread Recipes

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CORNBREAD, BACON, LEEK, AND PECAN STUFFING



Cornbread, Bacon, Leek, and Pecan Stuffing image

This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h10m

Number Of Ingredients 10

2 cups pecans
2 corn breads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
3 tablespoons unsalted butter, cut into small pieces, plus more for dish
8 slices smoked bacon, chopped into 1/2-inch pieces
4 celery stalks, chopped into 1/2-inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
1 tablespoon plus 1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
  • Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
  • Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

BACON & PECAN STUFFING CORNBREAD



Bacon & pecan stuffing cornbread image

Try our festive take on American cornbread, with bacon, pecans, apricots and cranberries to pack in the flavour. A great Christmas side dish

Provided by Miriam Nice

Categories     Side dish, Snack

Time 40m

Number Of Ingredients 17

75g butter , melted, plus extra for the tin
250g fine polenta
150g plain flour
1½ tsp baking powder
1 tbsp sugar
500ml buttermilk (or 500ml semi-skimmed milk with a squeeze of lemon juice)
2 eggs , beaten
25g bacon lardons
1 onion , chopped
2 celery sticks , chopped
1 garlic clove , crushed
75g dried apricots , halved
50g pecans , chopped
½ tsp ground nutmeg
250g pork mince
1 ½ tbsp thyme leaves , chopped
25g dried cranberries

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush a 20 x 30cm roasting tin with melted butter. Combine the polenta, flour, baking powder, sugar and 2 tsp salt in a large mixing bowl. Mix the melted butter, buttermilk and eggs in a jug, then make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir well until smooth.
  • Fry the bacon in a large frying pan until it starts to crisp, then add the onion and celery and cook for 5 mins. Add the rest of the stuffing ingredients and the cornbread mix, season well and stir together.
  • Scrape it all into the prepared tin and bake for 1 hr or until cooked through. Cut into squares to serve.

Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium

CORNBREAD-BACON STUFFING



Cornbread-Bacon Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick unsalted butter, plus more for the baking dish
6 slices thick-cut bacon (about 8 ounces), chopped
4 onions, thinly sliced
4 stalks celery, chopped
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 1/2 cups low-sodium chicken broth
2 large eggs
1/4 cup chopped fresh parsley
4 scallions, thinly sliced
8 cups 1/2-inch stale cornbread cubes (about 12 ounces)
8 cups 1/2-inch stale potato bread cubes (about 12 ounces)
1 cup chopped pecans

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until very soft and caramelized, about 20 minutes. Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
  • Whisk the eggs, parsley and scallions in a large bowl. Add the cornbread and potato bread cubes, the pecans and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.

PECAN-CORNBREAD DRESSING



Pecan-Cornbread Dressing image

Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 cups water
1/2 cup butter
1 package (16 ounces) cornbread stuffing mix
10 bacon strips, diced
1 cup chopped celery
1-1/2 cups chopped green onions
1/2 cup coarsely chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. , Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.

Nutrition Facts : Calories 404 calories, Fat 26g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1035mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

CORN BREAD DRESSING WITH PECANS AND BACON



Corn Bread Dressing with Pecans and Bacon image

Provided by Jean Anderson

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Bacon     Pecan     Corn     Fall     Family Reunion     Potluck     Peanut Free     Soy Free

Yield Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey

Number Of Ingredients 14

12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
2 cups coarsely chopped toasted pecans (see Note above)
1/2 cup coarsely chopped parsley
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
1 tablespoon rubbed sage
1 1/2 teaspoons dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
  • 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
  • 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
  • 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
  • 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
  • 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
  • 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
  • 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

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Top Asked Questions

How do you cook bacon for stuffing mix?
In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes.
What is the best way to cook cornbread?
Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.
How do you cook bacon and celery in a skillet?
Directions. In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt,...
How to cook cornbread with celery and onions?
Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. Transfer to a greased 2-qt. casserole.

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