Pecan Cornbread Stuffing

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 15 ounces cornbread
• 2 celery ribs
• 1 leek
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 vegetarian chicken stock cube
• 1 1/2 cups hot water
• 2 spring onions
• 2 ounces pecans

Recipe

• 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.