3 tb Bacon fat or vegetable oil 5
-stalks celery, diced
1 lg Onion, minced
1 Bag (16 ounces) cornbread
-stuffing crumbs 2 cups
-coarsely chopped pecans
2 ts Ground sage
2 1/2 c Apple cider or apple juice
6 tb Unsalted butter
Salt and freshly ground
-pepper to taste
1. Heat the bacon fat or vegetable oil in a large skillet over medium-high
heat. Add the celery and onion and saute until soft and translucent, about
7 to 10 minutes.
2. On a cookie sheet, toast pecans at 375?F, 5 to 7 minutes.
3. In a large bowl, mix the sauteed vegetables together with the cornbread
stuffing crumbs. Mix in the pecans and ground sage.
4. In a small saucepan, combine the cider or juice and butter; heat over
medium heat until the butter is completely melted. Pour over the stuffing
mixture, mixing well. Season the stuffing with salt and pepper.
5. Stuff turkey cavities immediately before roasting. Place any remaining
stuffing in buttered casserole and bake at 325?F until hot and crusty,
about 45 to 60 minutes.
Makes enough stuffing for a 16- to 20-pound turkey. Per 1/2 cup serving:*
115 calories, 2 g protein, 13 g carbohydrate, 7 g fat, 5 mg cholesterol,
142 mg sodium.
*Nutritional information based on stuffing baked in casserole dish, not in
turkey cavity.
Recipe developed by Sarah Leah Chase for the Butterball Turkey Talk-Line.
Yields
1 Servings
