Black-Eyed Pea and Cornbread Stuffing

November 2006
Black-Eyed Pea and Cornbread Stuffing

by 3 people

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The results are in! Our Thanksgiving stuffing contest winners share their prize recipes.

Makes: 12 servings

Prep: 25 mins

Cook: 40 mins

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
  • 1 1/2 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
  • 3 15 ounce cans  black-eyed peas, drained
  • Salt and black pepper
Directions
  1. Preheat the oven to 350 degrees . 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.
  2. 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.
  3. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.
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