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Spicy Cranberry Pecan Cornbread Stuffing

Rated as 3.71 out of 5 Stars
0

"This is a cornbread stuffing with jalapenos, cranberries, bacon, and pecans. I cooked up this recipe while living in Texas. I serve it with turkey but I have also stuffed it in apples and cooked them in a crock pot to serve with pork loin for Christmas dinner. This recipe makes the house smell fantastic!"
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Ingredients

1 h 10 m servings 507
Original recipe yields 12 servings (12 cups)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon.
  3. Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans.
  4. Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9x13 inch baking dish.
  5. Bake in preheated oven until browned on top, about 35 minutes.

Nutrition Facts


Per Serving: 507 calories; 20.3 68.7 10.3 27 1404 Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I thought it was a very tasty stuffing. I didn't use all the hot peppers called for since I had guests that don't like hot foods, but the flavor was really good. I also used hazelnuts instead ...

Most helpful critical review

I liked the flavor but even with a little more chicken broth that called for it was dry and dense. Flavor was great, wished it were not so heavy.

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I thought it was a very tasty stuffing. I didn't use all the hot peppers called for since I had guests that don't like hot foods, but the flavor was really good. I also used hazelnuts instead ...

I just made this for Thanksgiving today. Huge hit with all my guests! I did make a few changes, pork sausage instead of bacon and I made the cornbread instead of using bagged. The flavors in thi...

I liked the flavor but even with a little more chicken broth that called for it was dry and dense. Flavor was great, wished it were not so heavy.

Loved this! As did everyone at our Thanksgiving dinner! The mingling of flavors (bacon, cranberries, jalapeños, chilis and chicken stock) and textures (pecans, cornbread stuffing, and bacon) wa...

Recipe is unusable. Very dry and original recipe made way too much. Not a good combination of sweet, spicy, and salty flavorings. Will try another recipe next time.

If you find that this recipe is too dry then add more chicken stock. If you find that this recipe is too heavy then use one box of regular stuffing cubes instead of cornbread. It isn't rocket sc...

We really enjoyed this quick and easy way to dress up boxed stuffing mix. I used one box cornbread and one box regular sage (didn't realize they weren't both cornbread), cooked the veggies in t...