Cornbread Stuffing with Golden Raisins and Pecans
- 1 of 1 Spread 14 cups day-old cornbread, cut into 3/4-inch cubes, on a rimmed baking sheet. Bake at 350 degrees until dry but not toasted, stirring, 30 to 45 minutes. Meanwhile, heat 4 tbsp unsalted butter in a large skillet over medium-low. Add 2 finely diced medium yellow onions and 5 finely diced ribs celery. Cook until tender, 7 minutes. Season with 1/4 tsp each salt and black pepper. In a large mixing bowl, combine bread cubes, onion mixture, 1 cup roughly chopped lightly toasted pecans, 1/2 cup each golden raisins and roughly chopped fresh parsley and 2 tbsp chopped fresh sage. In a glass bowl, combine 2 tbsp unsalted butter and 2 cups chicken broth. Microwave until butter melts, 45 seconds. Whisk in 3 large eggs and 1 1/2 tsp salt. Pour mixture over bread cubes and gently fold with spatula until completely coated. Let stand 15 minutes, folding halfway through. Add up to 1/2 cup broth, if needed. Spread evenly in a 13 x 9-inch baking dish and bake at 350 degrees until golden, 35 to 45 minutes.
Servings Per Recipe: 12
Per Serving: 320 kcal cal., 710 mg sodium, 6 g pro., 4 g fiber, 30 g carb., 20 g Fat, total