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Pecan-cornbread stuffing
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| Artist: |
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| Categories: |
Asian, Bakery, Cereals, Chinese, Dressings, Ethnic, Exotic, Pastry, Poultry, Southern, Stuffings |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 6
| cup | Cornbread dried & cubed | | 1/2
| cup | Basmatic rice uncooked | | 3/4
| cup | Onion coarse chopped | | 1
| cup | Pecans coarse chopped | | 1
| cup | Oysters raw & chopped | | 1
| tbsp | Black pepper ground | | 1
| tbsp | Salt | | 1 1/2
| tbsp | Soy sauce | | 1
| tbsp | Sage ground | | 2
| each | Garlic cloves minced | | 1/4
| lbs | Butter | | 4
| cup | Water |
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Procedures:
| 1 | Mix bread, water, & soy sauce together until all water is absorbed. | | 2 | Melt butter and add to mixture. | | 3 | Blend in pecans, onions, oysters, garlic, pepper, salt, sage, & rice. | | 4 | Put into a large casserole and bake for 1 hour 20 minutes at 350 °F. | | 5 | Or use most of this to stuff a large turkey. |
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