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Bacon and pecans add a touch of Southern sass to cornbread stuffing mix.
Tags:Neelys' Cornbread Stuffing Recipe,thanksgiving food,thanksgiving recipes,thanksgiving tips,Thanksgiving Traditions,turkey recipes,cornbread stuffing,cornbread stuffing mix,down home with the neelys,food network,holiday recipes
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Neelys' Cornbread Stuffing
Female: Alright, another best favorite part, cornbread stuffing because if you don’t have the stuffing, you ain't got nothing going on in your house at dinner.
Male: There’s bacon, just brown and perfectly and there are so many different ways to do a stuffing but let me tell you what , you’ve always got to have celery and onions and my beautiful wife has added a grease pan to it by putting bacon in it.
Now, I’m going to add my own special ingredients, fresh thyme and fresh sage. So I’m going to add my sage and thyme and I’m going to stir this in and let it sauté and you take it much longer and I’m going to actually going to turn it down a little bit.
Female: Now I tell you something, if you don’t have time to make cornbread you can just go out and buy your favorite stuffing mix and just throw it right in this bowl which is what we’re going to do to stuff this really all about the sautéed dish is that what’s you’re going to add in so I’m just going to put all this in the whole pan till all these veggies coming.
Male: Baby I’m here to tell you two cups of pecans is going to make the difference.
Female: And now we’re going to combine the cornbread and the sautéed vegetables with 4 cups of chicken broth stirred all together. And then we’re going to transfer it into the bacon dish. So now we’re going to take a half a stick of butter, you just kind of in a little pot because this is going to have brown and give it a nice close to crunch on top. What is important on it wrap all that all up so we have it all nice and cover and we put in the oven at 350 degrees for 45 minutes and be at the last 15 minutes pull that foil up so I can really get a nice coating on it.