Missouri Pecan Cornbread Stuffing 1968

8
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In

Recipe: #38025

January 04, 2022



"You have to boil neck and giblets for stock I'm going to call it Turkey stock It has pecans This has no sage might need to add I'm not putting cooking time as they stuffed the Turkey with this"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (222.8 g)
  • Calories 379.2
  • Total Fat - 24.4 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 36.7 mg
  • Sodium - 1240 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 4.8 g
  • Sugars - 5.9 g
  • Protein - 10.3 g
  • Calcium - 46.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.2 mg

Step 1

Have a big pot of giblets and neck cooking will take at least 30 minutes so meat is tender and neck meat slides off bone you are going to need enough water for gravy and stuffing

Step 2

Saute the onions and celery (they didnt have this step but it was a given at the time) in the butter until opaque

Step 3

Add pecans at end

Step 4

Add seasonings to taste

Step 5

Add cornbread

Step 6

Add giblet water (without giblets) until moistened

Tips & Variations


No special items needed.

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