Black-Eyed Pea and Cornbread Stuffing Recipe

Black-Eyed Pea and Cornbread Stuffing Recipe

  • 6 slices bacon, chopped
  • 2 shallots, finely chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 3/4 teaspoon ground white pepper
  • 1 1/2 cups chicken broth
  • 8 ounces thickly sliced ham, chopped
  • 3/4 cup finely chopped mushrooms
  • 1/3 cup finely chopped fresh sage leaves
  • 6 cups cornbread chunks
  • 3 (15 ounce) cans black-eyed peas, drained
  • Salt and black pepper
  1. Preheat the oven to 350. In a large skillet, cook the bacon over medium-high heat until just crisp, about 5 minutes. Add the shallots, celery, carrots and white pepper and cook until the vegetables are tender, about 5 minutes. Transfer to a large bowl.
  2. Stir in the chicken broth, ham, mushrooms and sage. Add the cornbread and black-eyed peas and mix until combined. Season with salt and pepper to taste.
  3. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.
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