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Black-Eyed Pea and Cornbread Stuffing

November 2006

Black-Eyed Pea and Cornbread Stuffing

Kang Kim enlarge

By: Kang Kim

Part of this menu: Meat Lovers' Thanksgiving »
The results are in! Our Thanksgiving stuffing contest winners share their prize recipes.

12 Servings
Prep 25 min
Cook 40 min

Ingredients:

6 slices bacon (about 6 ounces), chopped
2 shallots, finely chopped
2 ribs celery, chopped
2 carrots, chopped
3/4 teaspoon ground white pepper
1½ cups chicken broth
8 ounces thickly sliced ham, chopped
3/4 cup finely chopped mushrooms
1/3 cup finely chopped fresh sage
6 cups cornbread chunks
Three 15-ounce cans black-eyed peas, drained
Salt and black pepper

Directions:

Preheat the oven to 350°. In a large skillet, cook the bacon over medium-high heat until just crisp, about 5 minutes. Add the shallots, celery, carrots and white pepper and cook until the vegetables are tender, about 5 minutes. Transfer to a large bowl.
Stir in the chicken broth, ham, mushrooms and sage. Add the cornbread and black-eyed peas and mix until combined. Season with salt and black pepper to taste.
Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.

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