Cornbread Pecan Walnut Stuffing
Made with a mixture of crumbled cornbread and day-old white bread with toasted chopped pecans and walnuts, this Cornbread Pecan Walnut Stuffing is perfect for Thanksgiving!15
- 4 cups cubed day-old white bread
- 4 cups crumbled cornbread
- 1 cup chopped celery
- 1 cup chopped onion
- ½ cup chopped parsley
- ¼ cup unsalted butter
- 1 cup turkey stock (or chicken broth/stock) , plus up to ¼ cup more if desired for moister stuffing.
- ¾ cup whole milk
- 1 egg, beaten
- 1 ¼ teaspoons poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chopped toasted pecans
- ½ cup chopped toasted walnuts (can use all pecans or all walnuts)
Melt the butter in a large skillet over medium heat. Add the chopped celery, onion, and parsley; cook for about 10 minutes, stirring often, until softened. Stir in the poultry seasoning, salt, and black pepper. Remove from the heat and set aside.
Combine the white bread cubes, cornbread, turkey stock, milk, and egg in a large mixing bowl. Toast the pecans and walnuts for a minute or two in a toaster oven or regular oven, stir, toast for another minute or two, watching closely so they don't burn. Stir in the onion mixture, pecans, and walnuts into the bread mixture. Add additional stock if the stuffing seems too dry.
Preheat the oven to 375 degrees F. Spoon the stuffing into a casserole dish; cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake for 10 more minutes.
Calories: 174kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 352mg | Potassium: 138mg | Fiber: 1g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 3.5mg | Calcium: 80mg | Iron: 1.2mg