Black-Eyed Pea and Cornbread Stuffing
Michaela Rosenthal
From Every Day with Rachael Ray
November 2006
TWELVE SERVINGS
Prep Time: 25 minutes (plus resting)
Cook Time: 40 minutes
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
Three 15-ounce cans black-eyed peas, drained
Salt and black pepper
1. 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.
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 pepper to taste.
3. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.
|
