Skip to main content

Spicy Cranberry Pecan Cornbread Stuffing

"This is a cornbread stuffing with jalapenos, cranberries, bacon, and pecans. I cooked up this recipe while living in Texas. I serve it with turkey but I have also stuffed it in apples and cooked them in a crock pot to serve with pork loin for Christmas dinner. This recipe makes the house smell fantastic!"

By allrecipes · From Open Recipes · 12 ingredients
Jump to recipe ↓

Why it works: Cranberry and cornbread work together. They rank in the top 30% of all ingredient pairs, and 2 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

12 cups
Prep25 min
Cook45 min

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 350°F (177°C). Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, crumble, and leave the drippings in the skillet.

  2. Add the butter to the drippings over medium heat. Stir in the celery, onion, and garlic and cook until soft, about 8 minutes.

  3. Pour in the white wine and simmer until slightly reduced, about 3 minutes.

  4. Stir in the cranberry sauce, diced jalapeno peppers, and diced green chiles. Cook 2 minutes, breaking up the cranberry sauce with a spoon.

  5. In a large bowl, combine the cornbread stuffing mix, the cranberry mixture, the chopped toasted pecans, and the crumbled bacon.

  6. Warm the chicken stock until hot, pour it over the stuffing, and toss until evenly moistened.

  7. Spoon the stuffing into a greased 9x13-inch baking dish. Cover with foil and bake 20 minutes.

  8. Uncover and bake 15 more minutes until golden on top and heated through.

  9. Let the stuffing rest 5 minutes before serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cranberry + cornbreadtop 30% of all pairs
    Aroma overlaplow
    Mentioned together2 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Berry + cranberrytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together68 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Butter + white winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Celery + oniontop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together18,506 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the celery

How well each one fits the dish's main ingredients (butter, garlic, onion, white wine, berry, cranberry, sauce):

  1. Thymebetter flavor fit
  2. Gingerbetter flavor fit
  3. Parsleybetter flavor fit
  4. Celerythe original

Fit is the average pairing score against butter, garlic, onion, white wine, berry, cranberry, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).