Mom's Cornbread Pear Stuffing recipe

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Ingredients

cooking spray
¾ (9x9 inch) pan cornbread, crumbled
1 cup chopped celery
1 (15 ounce) can pear halves in light syrup, drained and cut into 1/2-inch cubes
1 small sweet onion, chopped
¾ cup chopped fresh parsley
½ cup chopped pecans
½ cup dried cranberries
1 pinch salt and ground black pepper to taste
1 cup apple cider
2 tablespoons butter, cut into small pieces

Nutrition Info

403.5 calories
carbohydrate: 57.4 g
cholesterol: 40.5 mg
fat: 17.3 g
fiber: 5.9 g
protein: 7.1 g
saturatedFat: 5.2 g
servingSize: -
sodium: 544.6 mg
sugar: 24 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.

  2. Combine cornbread, celery, pears, onion, parsley, pecans, dried cranberries, salt, and pepper in a large bowl, mix well. Pour apple cider over cornbread mixture and stir until evenly moistened, spread into the prepared baking dish. Top cornbread mixture with butter pieces.

  3. Bake in the preheated oven until lightly browned, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

My mom makes this every Thanksgiving and it's never a disappointing alternative to traditional bread stuffing. Every time I make this for our neighborhood holiday potluck it's the first stuffing to be devoured!

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