APPLE PECAN CORNBREAD DRESSING
Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.
Provided by Earla Taylor
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
- Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
- In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
- Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 67.6 g, Cholesterol 146.1 mg, Fat 31.9 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 14.4 g, Sodium 1244.1 mg, Sugar 18.5 g
GLUTEN-FREE APPLE-PECAN CORNBREAD STUFFING
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
- Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
- In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 19 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 926 milligrams, Sugar 12 grams, TransFat 0 grams
PECAN CORNBREAD DRESSING
Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
- To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
- If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.
Nutrition Facts : Calories 487 g, Fat 30 g, Fiber 3 g, Protein 12 g
CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING
Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
Provided by Lizzie-Babette
Categories Breads
Time 2h10m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Melt half the butter in a large skillet.
- Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
- Remove onion and butter from pan and put in a very large bowl to be mixed later.
- In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
- Remove apples and butter from pan and put in the bowl with the onions.
- With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
- When done, remove with a slotted spoon and add it to the mixing bowl.
- Reserve drippings for basting later.
- Add remaining ingredients to the mixing bowl and combine gently.
- If you're going to stuff a turkey, cool completely in the refrigerator first.
- To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
- Uncover the pan for the last 10 minutes of cooking to brown.
- Serve hot or warm.
- Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
- Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.
CORN BREAD DRESSING WITH PECANS AND BACON
Provided by Jean Anderson
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Bacon Pecan Corn Fall Family Reunion Potluck Peanut Free Soy Free
Yield Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
- 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
- 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
- 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
- 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
- 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
- 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
- 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.
PECAN-CORNBREAD DRESSING
Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. , Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.
Nutrition Facts : Calories 404 calories, Fat 26g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1035mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
APPLE PECAN CORN BREAD DRESSING
Savory, yet sweet this cornbread dressing will satisfy anyone's appetite. 2 teaspoons dried parsley can be substituted for fresh. Originally submitted to ThanksgivingRecipe.com.
Provided by Allrecipes Member
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.
- In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
- In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 49 g, Cholesterol 58.7 mg, Fat 13.8 g, Fiber 3.2 g, Protein 8.1 g, SaturatedFat 6 g, Sodium 955.6 mg, Sugar 9.8 g
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