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Texas Pecan & Bourbon Stuffing
Dec. 22nd, 2014 05:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandTexas Pecan & Bourbon Stuffing
Ingredients
1 ½ cups each chopped CELERY, SWEET YELLOW ONION & RED BELL PEPPER
½ cup EXTRA VIRGIN OLIVE OIL or UNSALTED BUTTER
2 ½ Tablespoons chopped fresh THYME or OREGANO LEAVES
2 Tablespoons chopped GARLIC
1 cup chopped TEXAS PECANS
½ teaspoon each KOSHER SALT & FRESH CRACKED BLACK PEPPER
8 cups DRY WHOLE WHEAT, MULTIGRAIN or CORN BREAD CUBES
¼ cup BOURBON
1 cup LOW SODIUM CHICKEN BROTH
½ teaspoon CAYENNE PEPPER (optional)
Recipe Info
1. Heat the oven to 325°F. Spray a 13 x 9-inch baking dish (3 -4 quart)
2. Heat a large heavy bottom skillet for 2 minutes over medium heat. Add the celery, onion, red bell pepper and olive oil to the hot skillet and cook, stirring often until onions are translucent and slightly golden (about 5 minutes). Add the chopped thyme or oregano, garlic and pecans and cook for cook for 2 minutes, stirring often. Season the mixture with salt and pepper and transfer to a large mixing bowl.
3. Add the dry bread crumbs of your choice to the vegetable pecan mixture. Stir in the bourbon and chicken broth to the stuffing mixture. You may have to add a little more broth if the mixture is too dry. Add the cayenne pepper if desired. Toss the mixture to coat all ingredients and place in the prepared baking dish.
4. Bake the stuffing uncovered for 50 to 60 minutes or until golden.
Makes: 18 servings
Home Made Dry Bread Crumbs:
Cut the bread into ½-inch cubes and place on sprayed baking sheet pans. Heat the oven to 300°F and bake the cubed bread for 10 – 15 minutes, stirring every 5 minutes, until the bread is dry.
Nutrition Facts: ½ cup
Calories 200, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 250 mg, Total Carbohydrate 17 g, Dietary Fiber 2 g, Sugars 6 g, Protein 3 g.
Reduced Calorie Version: Use ¼ cup Extra Virgin Olive Oil & reduce sauté heat to medium low for 10 minutes.
Nutrition Facts: ½ cup Stuffing
Calories 180, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Sodium 250 mg, Total Carbohydrate 17 g, Dietary Fiber 2 g, Sugars 6g, Protein 3 g.
Ingredients
1 ½ cups each chopped CELERY, SWEET YELLOW ONION & RED BELL PEPPER
½ cup EXTRA VIRGIN OLIVE OIL or UNSALTED BUTTER
2 ½ Tablespoons chopped fresh THYME or OREGANO LEAVES
2 Tablespoons chopped GARLIC
1 cup chopped TEXAS PECANS
½ teaspoon each KOSHER SALT & FRESH CRACKED BLACK PEPPER
8 cups DRY WHOLE WHEAT, MULTIGRAIN or CORN BREAD CUBES
¼ cup BOURBON
1 cup LOW SODIUM CHICKEN BROTH
½ teaspoon CAYENNE PEPPER (optional)
Recipe Info
1. Heat the oven to 325°F. Spray a 13 x 9-inch baking dish (3 -4 quart)
2. Heat a large heavy bottom skillet for 2 minutes over medium heat. Add the celery, onion, red bell pepper and olive oil to the hot skillet and cook, stirring often until onions are translucent and slightly golden (about 5 minutes). Add the chopped thyme or oregano, garlic and pecans and cook for cook for 2 minutes, stirring often. Season the mixture with salt and pepper and transfer to a large mixing bowl.
3. Add the dry bread crumbs of your choice to the vegetable pecan mixture. Stir in the bourbon and chicken broth to the stuffing mixture. You may have to add a little more broth if the mixture is too dry. Add the cayenne pepper if desired. Toss the mixture to coat all ingredients and place in the prepared baking dish.
4. Bake the stuffing uncovered for 50 to 60 minutes or until golden.
Makes: 18 servings
Home Made Dry Bread Crumbs:
Cut the bread into ½-inch cubes and place on sprayed baking sheet pans. Heat the oven to 300°F and bake the cubed bread for 10 – 15 minutes, stirring every 5 minutes, until the bread is dry.
Nutrition Facts: ½ cup
Calories 200, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 250 mg, Total Carbohydrate 17 g, Dietary Fiber 2 g, Sugars 6 g, Protein 3 g.
Reduced Calorie Version: Use ¼ cup Extra Virgin Olive Oil & reduce sauté heat to medium low for 10 minutes.
Nutrition Facts: ½ cup Stuffing
Calories 180, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Sodium 250 mg, Total Carbohydrate 17 g, Dietary Fiber 2 g, Sugars 6g, Protein 3 g.
