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“I use homemade cornbread using a mix for this since it is less sweet then the shop bought. Make sure you taste the mixture before you add the salt, since the stock already contains a lot of salt already. I like to use vegetarian chicken stock for this, but you can use whatever flavor you prefer.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Turn the oven to 325F and place pecans and cornbread (cubed) on a tray for around 10 minutes. After 10 minutes remove and allow to cool. When cool you can easily break the pecans into half.
  2. Melt the butter on medium heat in a large wok and add chopped celery, leeks, and spring onions.
  3. Allow to cook whilst stirring until they soften and begin to turn a little golden.
  4. Add the cornbread and pecans, toss the mixture.
  5. Dissolve the stock in the hot water and pour over the cornbread.
  6. Mix the stuffing, the cornbread pieces will start to break down now. Taste the mixture and then add salt and pepper, adjust to personal taste.
  7. Let the mixture cool down before putting into a baking dish. This can be made the day before and put in the fridge.
  8. Bake at 325F for 40-45 minutes.

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