Cornbread Stuffing with Brussell Sprouts, Chestnuts and Bacon

By Sunday, November 23, 2014

I spent the best part of two days experimenting with Cornbread recipes in order to come up with my perfect recipe (...it was totally worth it!). Now, whilst my family did appreciate the inundation of Cornbread, there came a stage where I had to start being creative and find ways of using it up. This stuffing was a big success story. It is a really delicious alternative to traditional meat stuffings, and you can make it vegetarian by removing the bacon. The breadcrumbs and bacon give the stuffing a deliciously crisp texture, whilst the brussell sprouts add a little moisture and the chestnuts give the stuffing a deep earthy flavour. All of the ingredients just work and create the most indulgent stuffing that is incredibly festive and the perfect accompaniment to your holiday roast! 



Serves 8-10

You will need:
1 portion of Cornbread
500g brussel sprouts
6 bacon rashers, cooked and diced
100g chestnuts
pepper


Preheat the oven to 220 degrees/ gas 7. Blitz the cornbread and brussell sprouts in a food processor until fine breadcrumbs form. 



Pour into a large roasting tray with the bacon and plenty of pepper. Bake for 20 minutes until a golden crust forms on the top. Toss everything together well then bake for a further 20 minutes until nice and crisp and golden. Serve and enjoy!



















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