Missouri Pecan Cornbread Stuffing 1968
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.