Saturday, December 30, 2017
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| Mom's Cornbread Pear Stuffing |
"My mom makes this every Thanksgiving and it is never a disappointing alternative to standard bread stuffing. Every time I make this for our neighborhood vacation potluck it's the first stuffing to be wolfed!"
Ingredients :
- cooking spray
- three/four (9x9 inch) pan cornbread, crumbled
- 1 cup chopped celery
- 1 (15 ounce) can pear halves in light syrup, drained and reduce into half of-inch cubes
- 1 small candy onion, chopped
- three/four cup chopped sparkling parsley
- half of cup chopped pecans
- half cup dried cranberries
- 1 pinch salt and ground black pepper to taste
- 1 cup apple cider
- 2 tablespoons butter, cut into small portions
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
|---|
- Preheat oven to 350 ranges F (a hundred seventy five degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Combine cornbread, celery, pears, onion, parsley, pecans, dried cranberries, salt, and pepper in a big bowl; blend nicely. Pour apple cider over cornbread aggregate and stir until frivolously moistened; spread into the organized baking dish. Top cornbread aggregate with butter portions.
- Bake inside the preheated oven till gently browned, about half-hour.
Notes :
- We all love moist cornbread, but a drier cornbread recipe or day-vintage cornbread works exceptional for this clean and scrumptious stuffing. Serve alongside aspect you preferred fowl recipe!
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