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Cook Time:40 minsAdditional Time:50 minsTotal Time:1 hr 30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:50 minsTotal Time:1 hr 30 minsServings:10Yield:10 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients10cupscubed cornbread (1/2- to 1-inch pieces)2tablespoonsextra-virgin olive oil2cupschopped leeks2cupschopped mushrooms2clovesgarlic, minced3tablespoonschopped fresh parsley or 3 teaspoons dried1tablespoonchopped fresh rosemary or 1 teaspoon dried4tablespoonsunsalted butter2-3 cups low-sodium broth3/4 cup coarsely chopped pecans, toasted (see Tip)¼cupcooked diced pancetta½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
10cupscubed cornbread (1/2- to 1-inch pieces)
2tablespoonsextra-virgin olive oil
2cupschopped leeks
2cupschopped mushrooms
2clovesgarlic, minced
3tablespoonschopped fresh parsley or 3 teaspoons dried
1tablespoonchopped fresh rosemary or 1 teaspoon dried
4tablespoonsunsalted butter
2-3 cups low-sodium broth
3/4 cup coarsely chopped pecans, toasted (see Tip)
¼cupcooked diced pancetta
½teaspoonground pepper
Directions
Preheat oven to 275 degrees F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
Heat oil in a large skillet over medium-high heat. Add leeks and mushrooms; cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add parsley and rosemary and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, pecans, pancetta and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
Tips
Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.
Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Originally appeared: EatingWell Magazine, November/December 2015
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Nutrition Facts(per serving)325Calories20gFat31gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
