THE FABULOUS BEEKMAN RECIPES

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THE FABULOUS BEEKMAN BOYS’ CORNBREAD STUFFING WITH PECANS ...



The Fabulous Beekman Boys’ Cornbread Stuffing with Pecans ... image

This cornbread stuffing recipe comes from the Fabulous Beekman Boys, and is full of rich sausage, sweet cornbread, and hearty pecans.

Provided by COUNTRYLIVING.COM

Categories     autumn    Christmas    dinner party    feed a crowd    Thanksgiving    dinner    side dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 10

3/4 tbsp.

extra-virgin olive oil

1

large onion, coarsely chopped

3/4 lb.

sweet Italian sausage (without fennel seeds), casings removed

3 oz.

pecans (about 3/4 cup), toasted

1/2 c.

chopped fresh parsley

Zest of 1 lemon (about 1 tablespoon)

5 c.

supermoist cornbread, day-old, cut into 1-inch chunks, plus 1 cup more if needed

1 c.

plus 2 tablespoons low-sodium chicken broth

6 tbsp.

unsalted butter, melted

Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 350°F. In a large skillet, heat oil over medium heat. Add onion and cook until tender, about 7 minutes. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 to 7 minutes. Using a slotted spoon, transfer mixture to a large bowl. Add pecans, parsley, zest, and cornbread to bowl and toss to combine. Add broth, butter, 1 teaspoon salt, and 1/2 teaspoon pepper and toss until moistened. Transfer to a 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 20 minutes. Remove foil and bake until hot and browned on top, about 15 minutes more.

Nutrition Facts : Calories 513 calories

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