A day ahead, bake corn bread according to directions, and allow to dry out.
Melt butter. Saute onions, celery, parsley, and mushrooms.
In a large bowl, crumble corn bread. Add bread crumbs. Pour sauteed vegetables over bread. Add seasonings, sausage, and pecans. Toss. Add broth and eggs. Mix. If not moist enough, add additional broth or water.
Pack lightly in a large crock pot. Cover. Cook on high for 45 minutes. Reduce to low for 4 to 8 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2214g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3196 (84%)|
|Amt Per Serving||% DV|
|Total Fat 355.2g||474 %|
|Saturated Fat 157.4g||787 %|
|Monounsaturated Fat 126.9g|
|Polyunsanturated Fat 40.1g|
|Cholesterol 2764.8mg||851 %|
|Sodium 5947.1mg||205 %|
|Potassium 3489.2mg||92 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 19.9g||80 %|
|Sugars, other 33.4g|
|Protein 121.1g||173 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3796
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