Thanksgiving Stuffing a la Alton
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1 tbsp olive oil
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup green pepper chopped
- 1 tbsp kosher salt
- 3 cups cornbread cubed
- 1 cup dried cranberries
- 2 oz pecans chopped
- 2 eggs beaten
- 2 tsp sage dried rubbed
- 2 tsp parsley dried
- 1/2 tsp black pepper freshly ground
- 1.5 cup chicken broth
- Carbohydrate 116.156605844371 g
- Cholesterol 41.972 mg
- Fat 13.5637866910936 g
- Fiber 16.6423563155562 g
- Protein 16.2012912612374 g
- Saturated Fat 2.8738330860897 g
- Serving Size 1 1 Serving (1113g)
- Sodium 1345.643736704 mg
- Sugar 99.514249528815 g
- Trans Fat 1.41456892783987 g
- Calories 626 calories
NOTE: You must prepare the cornbread prior to starting this recipe. I usually make this the day before Thanksgiving so it's not taking up precious time/space in my oven. Simply follow the instructions on the back of your favorite cornmeal package, or use my Rosemary Cornbread in a skillet recipe, linked below. Preheat oven to 400 degrees. In a large mixing bowl, toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 min. During the last 10 min of cooking, spread the cubed cornbread over the vegetables, return to oven, and continue cooking. Transfer vegetables from pan to a large microwave-proof bowl and mix with cranberries, pecans, eggs, sage, parsley and black pepper and chicken broth. Stir well in order to break up pieces of bread. Be careful, it's hot! Heat the stuffing in the microwave on high power for 6 minutes.
