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Cornbread stuffing with kale, bacon, and pecans
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Upgrade your Christmas feast with Curtis Stone's soulful cornbread stuffing, a delightful twist on the classic white-bread stuffing.
Ingredients:
  • 125g Brand unsalted butter, plus more for the baking dish
  • 1 Gluten-Free Cornbread, for dressing (900g - see related recipe)
  • 400g streaky bacon, cut into 2 cm-wide strips
  • 1 large brown onion, cut into 1cm dice (about 2 3/4 cups)
  • 4 sticks celery, cut into 1cm dice (about 1 1/2 cups)
  • 1 1/2 bunches kale (450g total), stemmed, coarsely chopped
  • 1402.50 gm salt reduced chicken stock
  • 125.00 ml chopped fresh flat-leaf parsley
  • 40.00 ml chopped fresh sage
  • 20.00 ml fresh thyme leaves
  • 3 tsp chopped fresh rosemary
  • 4 large Brand free range eggs
  • 3.60 gm sea salt
  • 1 tsp freshly ground black pepper
Instructions:
  • Preheat the oven to 180°C (160°C fan) with the rack in the middle position. Butter a 33x22x5cm baking dish, then transfer the crumbled cornbread to a large bowl.
  • Cook bacon in a large heavy deep frying pan over medium-high heat for 12 minutes until brown and crisp. Transfer bacon to the bowl with the cornbread using a slotted spoon.
  • Melt 125g of butter with the bacon drippings in a frying pan. Add onion and celery, cook for 10 minutes until slightly softened. Add kale in batches, letting it wilt before adding more. Pour in 1 cup of stock, cover, and braise for 40 minutes, adding another cup of stock after 20 minutes. Stir in parsley, sage, thyme, and rosemary. Fold the kale mixture and pecans into the cornbread.
  • Whisk eggs, salt, pepper, and 2 cups of stock in a small bowl. Carefully fold the mixture into the cornbread without mashing it. Let sit for 15 minutes, stirring occasionally. Gently mix in the remaining 1 1/2 cups of stock. The mixture will be moist.
  • Pour the mixture into the prepared dish, cover with foil, and bake at 190°C for 40 minutes until bubbly. Uncover, increase the oven to 190°C, and bake for an additional 25 minutes until set and golden brown on top.

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