Bacon and Pecan Stuffing
Bacon and Pecan Stuffing By Damon Lee Fowler JUMP TO RECIPEIngredients - 4 cups (firmly packed) diced day-old firm homestyle bread (crust and all) - 4 cups
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Pepper mill
- Grater
- Butcher's twine
- Oven
- Baking sheet
- Skillet
- Saute pan
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Baking pan
Ingredients
- 4 cups (firmly packed) diced day-old firm homestyle bread (crust and all)
- 4 cups day-old skillet cornbread, crumbled
- 8 slices bacon, diced
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped celery
- 1 cup toasted and roughly broken pecans
- ½ cup minced parsley
- 2 tablespoons chopped fresh sage or 2 teaspoons crumbled dried sage
- 2 tablespoons chopped fresh thyme or 2 teaspoons crumbled dried thyme
- 1 1½ cups turkey broth, made from neck and giblets
- salt
- whole Black pepper in a peppermill
- whole nutmeg in a grater
- 2-3 tablespoons Butter, cut into bits
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