Corn Bread And Nut Stuffing Recipe

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Corn Bread and Nut Stuffing

Lynnda Cloutier


A Thanksgiving favorite, with a buttery nut addition. Source unknown

pinch tips: Slow Cooker/Crock Pot Hints




1 cup minced onions
1 cup minced celery
2 tbsp. minced parsley
1/2 cup margarine, 1 stick
1 cup chopped pecans
6 cups corn bread crumbs
3 cups soft bread crumbs
1 1/2 tsp. salt
1/2 tsp. each pepper, thyme and sage
1/2 cup cooking sherry
7 cups chicken or beef stock
5 green onions, chopped
4 eggs

Directions Step-By-Step

Saute onions, celery and parsley in margarine in skillet for 8 minutes or til tender. Mix with pecans, corn bread crumbs, soft bread crumbs, salt, pepper, thyme, sage, sherry, stock, green onions and eggs in large bowl. Mix well. Spoon into greased 9 x 13 inch baking dish. Bake at 350 for 30 minutes or til light brown. Serves 10 to 12

About this Recipe