Photo: Sam Loyd
Cornbread, Pecan, and Salt Pork–Stuffed Onions Recipe
8 ingredients
30 min + 1 hr 15 min
12 servings
openrecipes
A hearty holiday side dish recipe for whole onions filled with a jalapeño, salt pork, and cornbread stuffing and baked.
Estimated Nutrition (whole recipe, rough)
584
Calories
60g
Protein
32g
Fat
13g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Pecan | 1 half (4g) | 20 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large yellow onions
- 1 1/2 tablespoons unsalted butter , cut into small pieces
- 1 1/2 cups low-sodium chicken broth
- 12 ounces salt pork , medium dice (about 1 cup)
- 2 tablespoons minced garlic (from about 3 medium cloves)
- 2 tablespoons minced jalapeño
- 2 cups pecans , coarsely chopped
- 9 cups cornbread , coarsely crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes