The best delicious Golden Corn Bread Peanut Stuffng recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Golden Corn Bread Peanut Stuffng recipe today!
Hello my friends, this Golden Corn Bread Peanut Stuffng recipe will not disappoint, I promise! Made with simple ingredients, our Golden Corn Bread Peanut Stuffng is amazingly delicious, and addictive, everyone will be asking for more Golden Corn Bread Peanut Stuffng.
What Makes This Golden Corn Bread Peanut Stuffng Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Golden Corn Bread Peanut Stuffng.
Ready to make this Golden Corn Bread Peanut Stuffng Recipe? Let’s do it!
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2 c Cubed or coarsely crumbled
-cornbread; stale as
-possible
2 tb Fresh sage leaves; (or 1/2
-tsp dried),
; minced
1 Lemon; minced , zest of
1 tb Vegetable oil; preferably
-peanut
2/3 c Chopped onion
1 c Any combination of chopped
Celery; fennel bulb, or
; green bell pepper
3/4 c Peanuts; coarsely chopped
(leave some whole)
1/3 c Vegetable stock; (or more)
Salt & pepper
2 sm Acorn squash; (optional),
-halved &
; seeded
Preheat oven to 400 F. Place crumbled cornbread in a large mixing bowl,
along with sage and lemon zest. In a large heavy skillet, heat the oil.
Saute onions and whatever combination of celery, fennel, and green pepper
you are using over medium-high heat until they begin to soften 4 to 5
minutes. Add peanuts to the skillet and continue sauteing until mixture is
nuttily fragrant and peanuts are golden brown, about 2 minutes. Stir
sauteed onions, vegetables, and peanuts into the mixing bowl containing
cornbread. Add vegetable stock and gently toss ingredients again. If
mixture looks dry, add more stock. Season with salt & pepper to taste. If
you are using the acorn squash, place the four halves in a large casserole
dish. Spoon stuffing into squash cavities, mounding it gently at the top.
Cover the dish loosely with foil, and bake 45 minutes to 1 hour, until
squash is tender. Remove foil during the last 10 minutes of baking so the
stuffing will brown. If you are not using the squash, place stuffing in a
large lightly oiled casserole dish, cover with foil, and bake about 40 to
45 minutes, removing foil during the last 10 minutes so stuffing will
brown.
Yields
8 servings
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