Directions:
- Turn the oven to 325F and place pecans and cornbread (cubed) on a tray for around 10 minutes. After 10 minutes remove and allow to cool. When cool you can easily break the pecans into half.
- Melt the butter on medium heat in a large wok and add chopped celery, leeks, and spring onions.
- Allow to cook whilst stirring until they soften and begin to turn a little golden.
- Add the cornbread and pecans, toss the mixture.
- Dissolve the stock in the hot water and pour over the cornbread.
- Mix the stuffing, the cornbread pieces will start to break down now. Taste the mixture and then add salt and pepper, adjust to personal taste.
- Let the mixture cool down before putting into a baking dish. This can be made the day before and put in the fridge.
- Bake at 325F for 40-45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.65 Kcal (1104 kJ) | ||
| Calories from fat | 121.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.47g | 21% | |
|---|---|---|---|
| Cholesterol | 38.01mg | 13% | |
| Sodium | 624.78mg | 26% | |
| Potassium | 179.67mg | 4% | |
| Total Carbs | 32.32g | 11% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 5.04g | 10% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 187.82 Kcal (786 kJ) | ||
| Calories from fat | 86.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.6g | 21% | |
|---|---|---|---|
| Cholesterol | 27.08mg | 13% | |
| Sodium | 445.1mg | 26% | |
| Potassium | 128mg | 4% | |
| Total Carbs | 23.03g | 11% | |
| Sugars | 6.86g | 39% | |
| Dietary Fiber | 1.73g | 10% | |
| Protein | 3.59g | 10% | |
| Vitamin C | 1.9mg | 4% | |
| Iron | 1.1mg | 9% | |
| Calcium | 71.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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