A Week Late: Cornbread Stuffing With Pears And Pecans
Ingredients
- 1 recipe PPK cornbread or Veganomicon cornbread or your favorite recipe from a 9×13 pan
- 3 tablespoons olive oil
- 4 pcs cippolini onions diced medium (use whatever onion you like – about 2 cups once chopped)
- 1 cup pecans
- 1/4 cup chopped fresh thyme (keep the soft stems on, just ditch the woody ones)
- 1/2 teaspoon celery seed
- 2 teaspoons dried sage
- 1 teaspoon salt
- Fresh black pepper
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 2 pcs red bartlett pears sliced in 1/4 inch slices (use whatever pear you’ve got)
Instructions
- Preheat oven to 375 F. Cut cornbread into roughly 3/4 inch pieces. Place on a baking sheet and toast for about 15 minutes, flipping about halfway through. Remove from oven.
- In the meantime, toast the pecans. Preheat a large heavy bottomed pan over medium low heat. Add the pecans and toast for 3 to 5 minutes, stirring often, until they smell toasty and are a few shades darker. Transfer to a bowl and roughly chop once cooled – I like to keep the pieces relatively large.
- In the same pan over medium heat, saute onion in olive oil for about 10 minutes, until lightly browned.
- Preheat the oven to 375 F.
- Add the herbs to the pan and saute for about a minutes. Add the cornbread and spinkle in salt and pepper. Mix with a spatula, it’s fine if you break the cornbread up with a spatula a bit. Drizzle in the oil and vegetable broth. If it seems to dry add a little extra veggie broth.
- Fold in the apples and pecans. Transfer to a lightly greased 9×13 pan and bake for about 45 minutes, until the top is lightly browned.
- And don’t forget to check out what everyone else came up with last week. This weeks challenge is hosted by kittee and she chose sushi, which I’m afraid I am going to miss.
Tried this recipe?Let us know how it was!
