Cornbread, Pecan, and Salt Pork–Stuffed Onions

Name: Cornbread, Pecan, and Salt Pork–Stuffed Onions
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Southern
Ingredients: 2 liters cornbread, coarsely crumbled; 2 Tbsps minced garlic (from about 3 medium cloves); 2 Tbsps minced jalapeño; 355 milliliters low-sodium chicken broth; 473 milliliters pecans, coarsely chopped; 237 milliliters 12 ounces salt pork, medium dice (about; 2 Tbsps unsalted butter, cut into small pieces; 6 larges yellow onions

Cornbread, Pecan, and Salt Pork–Stuffed Onions might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains about 7g of protein, 41g of fat, and a total of 516 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. A mixture of pecans, onions, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Heat the oven to 350°F and arrange a rack in the middle. Slice bottoms (the root end) off onions in order to stabilize them. (Be careful not to cut a hole through the base.) Slice off top third of onions and discard. Peel onions.Use a teaspoon to hollow out the onions, removing about 3/4 of the inside and leaving 2 to 3 outer layers intact. Scrape the inside of the onions as you would when making a jack-o’-lantern, so that the onion shells are an even thickness throughout. (Reserve the center of the onions for another use.)

Ingredients you will need

Onion

Pasta Shells

Base

Equipment you will use

Oven

Place onion shells in a 13-by-9-inch baking dish, dot with butter, and season well with freshly ground black pepper, salt, and cayenne pepper.

Ingredients you will need

Ground Black Pepper

Cayenne Pepper

Butter

Pasta Shells

Onion

Salt

Equipment you will use

Baking Pan

Add 1/2 cup of the chicken broth and place in the oven to braise, basting occasionally by spooning the liquid over the onions, until completely tender, about 40 minutes. (If making ahead, remove the onions from the baking dish, drain off liquid, cover, and refrigerate until ready to use.) Set onions aside.Meanwhile, make the stuffing: Bring a small pot of water to a boil over high heat, add salt pork, blanch for 2 minutes, drain well, and set aside.

Ingredients you will need

Chicken Broth

Salt Pork

Stuffing

Onion

Water

Equipment you will use

Baking Pan

Oven

Pot

Heat a large Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until hot.

Equipment you will use

Dutch Oven

Add blanched pork and cook until golden brown, about 5 minutes. Stir in garlic and jalapeño and cook until golden brown, about 3 minutes.

Ingredients you will need

Garlic

Pork

Add pecans and toast until browned; stir in cornbread and cook another 5 minutes or until completely warmed. Season with freshly ground black pepper and add remaining chicken broth.

Ingredients you will need

Ground Black Pepper

Chicken Broth

Cornbread

Pecans

Toast

Remove the pan from heat and mix well.Divide stuffing among braised onions (fill them completely) and bake until heated through, about 10 minutes. (

Ingredients you will need

Stuffing

Onion

Equipment you will use

Oven

Frying Pan

Place remaining stuffing in a buttered loaf pan and bake alongside onions until thoroughly heated.)

Ingredients you will need

Stuffing

Onion

Equipment you will use

Oven

Loaf Pan

Equipment

Ingredients

Servings:

2liters

cornbread, coarsely crumbled 2Tbsps

minced garlic (from about 3 medium cloves)2Tbsps

minced jalapeño 355milliliters

low-sodium chicken broth 473milliliters

pecans, coarsely chopped 237milliliters

12 ounces salt pork, medium dice (about 2Tbsps

unsalted butter, cut into small pieces 6larges

yellow onions

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Selbach Oster Mosel Riesling Kabinett. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.