2 c. chopped pecans
2 1/2 c. finely chopped scallions
1 c. finely chopped celery
3/4 c. chopped parsley
1/2 c. finely chopped carrot
1 tsp. dried thyme leaves
Salt & pepper
1 1/2 c. butter, melted & cooled
1/2 c. chicken stock
Make corn bread a day in advance. Crumble corn bread. Measure 8 c. crumbs & spread on large baking sheet. Let stand, uncovered, at room temperature overnight. In large mixing bowl, combine corn bread, pecans, scallions, celery, parsley & carrot, tossing mixture lightly with hands. Add thyme & season to to taste with salt & pepper. Toss mixture with butter & chicken stock, adding more chicken stock if mixture seems dry. Season again with salt & pepper to taste. Serves 10-12.
Leave a comment