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You've never had a stuffing so rich with flavor. Cornbread is paired with the perfect amount of salty bacon, mixed with sage, rosemary, and parsley, finished with toasted pecans and baked until golden brown.
unsalted butter
1 Pound Day Old Cornbread, Broken Into 1" Cubes
1 Pound Pork Sausage, Bulk
3/4 Cup unsalted butter
2 1/2 Cup yellow onion, chopped
1 1/2 Cup celery, sliced
2 Clove garlic, minced
1/4 Cup apple cider vinegar
4 Cup low sodium chicken broth
1 1/4 Cup chopped toasted pecans
1/2 Cup chopped flat-leaf parsley
2 Tablespoon chopped sage
1 Tablespoon rosemary, chopped
1 Tablespoon chopped thyme
2 Teaspoon Kosher salt
1 Teaspoon Freshly ground black pepper
3 Large eggs
: 250 ˚F
As Needed unsalted butter
1 Pound Day Old Cornbread, Broken Into 1" Cubes
: 250 ˚F
1 Pound Pork Sausage, Bulk
3/4 Cup unsalted butter
2 1/2 Cup yellow onion, chopped
1 1/2 Cup celery, sliced
2 Clove garlic, minced
1/4 Cup apple cider vinegar
2 Cup low sodium chicken broth
1 1/4 Cup chopped toasted pecans
1/2 Cup chopped flat-leaf parsley
2 Tablespoon chopped sage
1 Tablespoon rosemary, chopped
1 Tablespoon chopped thyme
2 Teaspoon Kosher salt
1 Teaspoon Freshly ground black pepper
: 350 ˚F
2 Cup low sodium chicken broth
3 Large eggs
: 250 ˚F
: 160 ˚F
: 450 ˚F