Baked Cornbread, Bacon, and Pecan Stuffing Recipe
Cornbread stuffing mixed with bacon, onions, sage, rosemary, parsley and topped with toasted pecans.
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.traeger.com.
Cooking tools:
- Smoker
- Baking sheet
- Mixing bowl
- Skillet
- Wooden spoon
- Baking dish
- Pastry brush
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Whisk
- Aluminum foil
- Instant-read thermometer
- Spatula
- Oven
Ingredients
- As Needed unsalted butter
- 1 Pound Day Old Cornbread, Broken Into 1" Cubes
- 1 Pound Pork Sausage, Bulk
- 2 1/2 Cup yellow onion, chopped
- 1 1/2 Cup celery, sliced
- 2 Cloves garlic, minced
- 1/4 Cup apple cider vinegar
- 4 Cups low sodium chicken broth
- 1 1/4 Cup chopped toasted pecans
- 1/2 Cup flat-leaf parsley, chopped
- 2 Tablespoons chopped sage
- 1 Tablespoon rosemary, chopped
- 1 Tablespoon chopped thyme
- 2 Teaspoons kosher salt
- 1 Teaspoon freshly ground black pepper
- 3 Large eggs
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