Pecan-Cornbread Stuffing

6 cup cornbread dried and cubed
½ cup basmati rice uncooked
¾ cup onion coarse chopped
1 cup Pecan Valley Pecan Pieces
1 cup oysters raw and chopped
1 teaspoon freshly ground pepper
1 teaspoon sea salt
1½ tablespoons soy sauce
1 teaspoon sage ground
2 garlic cloves minced
¼ pounds unsalted butter
4 cup water

1. Preheat oven to 350ºF.
2. Mix bread, water, and soy sauce together until all water is absorbed. Melt butter and add to mixture.
3. Blend in pecans, onions, oysters, garlic, pepper, sea salt, sage, and rice. Put into a large casserole.
4. Bake in a preheated oven for 1 hour 20 minutes. Or use most of this to stuff a large turkey.

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