Recipes
Cornbread Pecan Stuffing
- Yield: 8 Servings
- Prep Time: 20 Mins.
- Cook Time: 20 Mins.
Ingredients
- 8.5 ounces corn muffin mix
- 1 egg
- 1/3 cup milk
- 1/4 cup butter
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1 cup diced granny smith apple
- 1 cup chicken broth
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon salt
- 1/2 cup chopped Fisher® Chef’s Naturals Pecan Halves
Directions
- Preheat oven to 400°F. Spray a 9” square pan with non-stick cooking spray.
- Combine muffin mix, egg and milk. Bake for 10 to 15 minutes or until the cornbread is golden brown and cooked through (it will be drier than is typical).
- Reduce oven temperature to 375°F.
- Heat butter in a large skillet over medium-high heat until melted. Add celery, onion and apple. Cook, stirring for about 3 minutes or until onions and apples have begun to soften. Crumble cornbread into pan. Stir in pecans, thyme and salt. Continue cooking for 5 minutes or until cornbread begins to toast. Pour in chicken broth and stir to moisten mixture. Transfer to a 9-inch square baking pan and cover with aluminum foil. Bake for 10 minutes, uncover and bake for an additional 10 minutes or until top of stuffing has browned.
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