Cherry Pecan Cornbread Dressing Recipes

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CHERRY-PECAN CORNBREAD DRESSING



Cherry-Pecan Cornbread Dressing image

Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

3 tablespoons plus 1 1/2 teaspoons unsalted butter
Cornbread
3/4 cup dried cherries, chopped
3/4 cup chopped pecan pieces
3/4 cup chopped onion
2/3 cup chopped celery
2 tablespoons chopped shallots
2 teaspoons fresh finely chopped sage
1 1/2 teaspoons chopped fresh thyme leaves
1 3/4 cups homemade or store-bought low-sodium chicken stock
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 325 degrees. Using 2 tablespoons butter, butter a standard 12-cup muffin tin; set aside.
  • Break cornbread into medium-fine pieces by hand in the pan it was baked in; add cherries and pecans; set aside.
  • Heat remaining 1 tablespoon plus 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion, celery, shallots, sage, and thyme; cook, stirring, until onions are translucent. Add chicken stock and bring to a simmer; let simmer for 5 minutes and remove from heat.
  • Pour vegetable mixture over cornbread and mix to combine; let cool slightly. Stir in eggs and season with salt and pepper.
  • Using your hands or an ice cream scoop, fill prepared muffin tin with cornbread mixture. Transfer to oven and bake until set, about 40 minutes. Let cool before removing from muffin tins.

CHERRY PECAN SPREAD ON CORN MUFFINS



Cherry Pecan Spread on Corn Muffins image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker)
1 egg
1/3 cup milk
2 tablespoons butter, melted
1/2 cup frozen whole corn kernels, thawed
1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia)
1/4 cup mascarpone cheese
1/4 cup chopped dried cherries
1/4 cup chopped pecans, toasted
2 teaspoons lemon zest

Steps:

  • Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
  • In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
  • Pour equal amounts of mixture into each muffin cup.
  • Bake in preheated oven for 16 to 18 minutes.
  • In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
  • To serve, spread warm muffin with Cherry Pecan Spread.

SAUSAGE, CORNBREAD AND CHERRY STUFFING



Sausage, Cornbread and Cherry Stuffing image

Provided by Martina McBride

Categories     side-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray, for the casserole dish
1 pound pork sausage, casings removed
2 tablespoons unsalted butter
4 ribs celery, chopped (about 2 1/2 cups)
1 large yellow onion, chopped (about 3 cups)
1 tablespoon poultry seasoning
1 teaspoon kosher salt
Pinch freshly ground black pepper
10 cups crumbled cornbread, toasted
2 cups chicken stock
1 cup dried cherries, chopped
2 large eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
  • Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
  • Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
  • Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.

CRANBERRY CORNMEAL DRESSING



Cranberry Cornmeal Dressing image

This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish's turkey sausage. -Corinne Portteus, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

3 cups reduced-sodium chicken broth, divided
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 pound Italian turkey sausage links, casings removed
1 large onion, diced
1 large fennel bulb, diced (about 1 cup)
1 garlic clove, minced
1 large egg yolk, beaten
4 cups soft French or Italian bread crumbs
3/4 cup dried cranberries
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
1 teaspoon minced fresh sage
1 teaspoon minced fresh savory
1/4 teaspoon ground nutmeg

Steps:

  • In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring remaining broth to a boil. Add cornmeal mixture, stirring constantly. Return to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; set aside. , Crumble sausage into a large nonstick skillet; add onion and fennel. Cook over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture. Add bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg., Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 695mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

CRANBERRY PECAN DRESSING



Cranberry Pecan Dressing image

Progresso® chicken broth, cranberries and pecans are packed in this bread dressing - a baked side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 12

3 tablespoons butter or margarine
3 stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup sweetened dried cranberries
1 cup chopped pecans
1 tablespoon chopped fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
10 small croissants, cut into 1-inch pieces (7 cups)
8 oz ciabatta or French bread, cut into 1-inch pieces (7 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 eggs, slightly beaten

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
  • In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
  • Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.

Nutrition Facts : Calories 338, Carbohydrate 38 g, Fat 3 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 666 mg

PECAN CORNBREAD DRESSING



Pecan Cornbread Dressing image

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

1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Classic Buttermilk Cornbread
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated

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, CHORIZO, CHERRY, AND PECAN STUFFING



Cornbread, Chorizo, Cherry, and Pecan Stuffing image

Categories     Onion     Side     Thanksgiving     Stuffing/Dressing     Sausage     Pecan     Celery     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield 8 servings

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
1/4 cup white wine vinegar
1/2 cup dried tart cherries
10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
1/3 cup coarsely chopped pecans
1/4 cup olive oil
1 pound fresh chorizo, casings removed
2 medium onions, chopped
4 celery stalks, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1/4 cup finely chopped fresh parsley

Steps:

  • Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
  • Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes. Let cool. Place in a very large bowl.
  • Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
  • Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes. Let cool; add to bowl.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with a slotted spoon.
  • Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
  • Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
  • Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
  • Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
  • Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

CHERRY-PECAN RING



Cherry-Pecan Ring image

Need a coffee cake with a little extra? Indulge family and friends with a sweet breakfast or brunch treat.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 10

Number Of Ingredients 12

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1 jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed
1/3 cup pecan halves
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
2/3 cup milk
2 tablespoons butter or margarine, softened
1 egg
1 cup powdered sugar
4 teaspoons water
1/2 teaspoon vanilla

Steps:

  • Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
  • In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
  • Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 27 g, TransFat 1 1/2 g

CHERRY-PECAN CORNBREAD DRESSING



Cherry-Pecan Cornbread Dressing image

Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.

Categories     Pecan     Egg     Cherry     muffin

Yield 12

Number Of Ingredients 12

3 tbsp. unsalted butter
Cornbread
3/4 c. dried cherries
3/4 c. pecan pieces
3/4 c. onion
c. celery
2 tbsp. shallots
2 tsp. fresh sage
1 1/2 tsp. fresh thyme leaves
1 3/4 c. low-sodium chicken stock
2 large eggs
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 325 degrees. Using 2 tablespoons butter, butter a standard 12-cup muffin tin; set aside.
  • Break cornbread into medium-fine pieces by hand in the pan it was baked in; add cherries and pecans; set aside.
  • Heat remaining 1 tablespoon plus 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion, celery, shallots, sage, and thyme; cook, stirring, until onions are translucent. Add chicken stock and bring to a simmer; let simmer for 5 minutes and remove from heat.
  • Pour vegetable mixture over cornbread and mix to combine; let cool slightly. Stir in eggs and season with salt and pepper.
  • Using your hands or an ice cream scoop, fill prepared muffin tin with cornbread mixture. Transfer to oven and bake until set, about 40 minutes. Let cool before removing from muffin tins.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

CORN BREAD DRESSING WITH PECANS AND BACON



Corn Bread Dressing with Pecans and Bacon image

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

12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
2 cups coarsely chopped toasted pecans (see Note above)
1/2 cup coarsely chopped parsley
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
1 tablespoon rubbed sage
1 1/2 teaspoons dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 teaspoon salt
1/2 teaspoon black pepper

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.

CHERRY, PEAR, AND PECAN SALAD



Cherry, Pear, and Pecan Salad image

This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.

Provided by Mommy Epstein

Categories     Green Salads

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup balsamic vinegar
3 tablespoons cherry preserves
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (10 ounce) package mixed salad greens
2 medium fresh pears, peeled and diced
½ cup dried cherries
½ cup chopped pecans
¼ medium red onion, finely chopped
⅓ cup crumbled Gorgonzola cheese

Steps:

  • Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
  • Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
  • Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg

APPLE PECAN CORNBREAD DRESSING



Apple Pecan Cornbread Dressing image

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

1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
½ teaspoon ground ginger
½ teaspoon salt
¾ cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
½ cup chopped pecans
2 cups apple juice
3 eggs, beaten

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

CORNBREAD PECAN DRESSING



Cornbread Pecan Dressing image

The best stuffing, ever. From food and wine holidays, 2005. (for calorie purposes, subbed low fat milk for buttermilk)

Provided by hauckster

Categories     Fruit

Time 11h

Yield 10 serving(s)

Number Of Ingredients 17

4 tablespoons unsalted butter
3 cups cornmeal
2 teaspoons cream of tartar
2 teaspoons salt
1 teaspoon baking soda
3 cups low-fat milk
4 large eggs
9 ounces pecan halves
6 slices lean bacon
1/2 cup unsalted butter
3 cups onions, coarsely chopped
3 cups celery, coarsely chopped
3 large shallots, minced
1 1/2 tablespoons rubbed sage
1 tablespoon dried thyme
6 large eggs, beaten
1 3/4 cups low sodium chicken broth

Steps:

  • Corn bread:.
  • Preheat the oven to 450°. Put the butter in a 10-inch cast-iron skillet and melt the butter in the oven. Meanwhile, in a large bowl, mix the cornmeal with the cream of tartar, salt and baking soda. Add the buttermilk and eggs and stir to blend. Remove the skillet from the oven and swirl to coat with the butter. Pour the melted butter into the batter and stir just until incorporated. Scrape the batter into the hot skillet and bake for about 35 minutes, or until crusty around the edge and springy to the touch. Invert the cornbread onto a rack and let cool completely.
  • Break the cornbread into large pieces, scatter on a baking sheet and let dry overnight.
  • Stuffing:.
  • Preheat the oven to 400°. On a rimmed baking sheet, toast the pecans for about 10 minutes, or until nicely browned and fragrant. Transfer to a plate to cool. Reduce the oven temperature to 325°.
  • In a large skillet, cook the bacon in 6 tablespoons of the butter until very crisp, about 10 minutes; reserve the bacon for another use. Add the onions, celery, shallots, sage and thyme to the skillet and cook over low heat until the vegetables are tender, about 25 minutes.
  • Tear the cornbread into 1 1/2 -inch pieces and place in a large bowl. Top with the cooked vegetable mixture and the pecans and toss well. Stir in the 4 tbs melted butter, the eggs and 1 cup of the chicken stock. Season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper and mix well.
  • Butter a large shallow baking dish and add the cornbread dressing. Cover with foil and bake for 30 minutes. Uncover and baste the dressing with 6 tablespoons of the remaining stock. Bake for 10 minutes longer, then baste with the remaining 6 tablespoons of stock. Bake for 20 minutes longer, or until golden brown on top and heated through.

Nutrition Facts : Calories 636.6, Fat 45.7, SaturatedFat 14.7, Cholesterol 261, Sodium 860.7, Carbohydrate 43.9, Fiber 6.6, Sugar 8.1, Protein 17.5

CHERRY PECAN STUFFING



Cherry Pecan Stuffing image

Make and share this Cherry Pecan Stuffing recipe from Food.com.

Provided by Go Gators

Categories     Thanksgiving

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

12 ounces seasoned stuffing mix (whole-wheat, like Pepperidge Farm)
2 (14 ounce) cans low-sodium chicken broth
2 stalks celery, chopped
2 shallots, finely chopped
1/4 cup chopped fresh sage
2 tablespoons fresh thyme leaves
1/2 cup pecan pieces
1/4 cup dried cherries
nonstick cooking spray

Steps:

  • Place the stuffing mix and broth in a large bowl. Let stand about 15 minutes.
  • Meanwhile coat a large skillet with cooking spray. Heat on medium. Add celery, shallots, sage, and thyme. Cook for about 6 minutes or until softened.
  • Stir the vegetable mixture into stuffing mixture.
  • Add pecan and dried cherries.
  • Transfer mixture to 2-quart square baking dish. Cover with foil and place in refrigerator overnight.
  • The next day bake at 400 degrees F for about 45 minutes or until heat through.
  • Let stuffing stand at least 15 minutes before serving.

Nutrition Facts : Calories 236.8, Fat 7.1, SaturatedFat 1, Cholesterol 0.4, Sodium 1018.8, Carbohydrate 35.6, Fiber 2.7, Sugar 4.3, Protein 7.8

PECAN-CORNBREAD DRESSING



Pecan-Cornbread Dressing image

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

3 cups water
1/2 cup butter
1 package (16 ounces) cornbread stuffing mix
10 bacon strips, diced
1 cup chopped celery
1-1/2 cups chopped green onions
1/2 cup coarsely chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper

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.

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In a large skillet, melt butter over medium heat. Add onion and celery, season with salt and pepper. Cook, stirring occasionally, until softened, about 8 minutes. Add wine and cook until evaporated, about 5 minutes. Transfer to a large bowl and let cool. In bowl, add cornbread, sage, eggs and pecans. Season with 1 1/2 tsp salt and tsp pepper.
From millicanpecan.com


CORNBREAD AND CANDIED PECAN DRESSING RECIPE -SUNSET MAGAZINE
Rinse frying pan and wipe dry. Return to medium-high heat and add bacon; stir often until well browned, 5 to 8 minutes. With a slotted spoon, transfer bacon to paper towels.
From sunset.com


CHERRY-PECAN CORNBREAD DRESSING | PUNCHFORK
3/4 cup pecan pieces; 3/4 cup onion; Cup celery; 2 tbsp shallots; 2 tsp fresh sage; 1 1/2 tsp fresh thyme leaves; 1 3/4 cup low-sodium chicken stock; 2 large eggs; Cornbread; Coarse salt and freshly ground pepper
From punchfork.com


PECAN-SAGE CORNBREAD DRESSING RECIPE - FOOD NEWS
To make Dressing: Heat oven to 325 degrees F. Heat 4 tablespoons butter and the bacon fat in large skillet over medium heat. Add onions, celery, and shallots and cook 5 minutes.
From foodnewsnews.com


CORNBREAD-PECAN DRESSING RECIPE | MYRECIPES
Notes: The cornbread (homemade or from a 13-oz. mix) can be baked up to 1 day before preparing dressing. If you especially like mustard greens, use two packages. Prepare dressing through step 4 up to 1 day ahead; cover and chill. Heat, covered, in a microwave-safe container in a microwave oven on full power (100%), stirring occasionally, until hot in the center, 5 to 6 …
From myrecipes.com


PECAN CORNBREAD DRESSING [THANKSGIVING SPECIAL] - THEFOODXP
Cook celery in this dripping over a medium flame for 5 minutes. Add onions to it and cook until they get tender. Make sure you stir them frequently. To this, add cornbread, pecans, salt, pepper, and bacon. Mix them all well. Transfer this mixture to …
From thefoodxp.com


CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING RECIPE | BON APPéTIT
2014-10-15 Preheat oven to 400°. Butter a shallow 3-qt. baking dish and a sheet of foil. Bring vinegar and 2 Tbsp. water to a boil in a small saucepan; remove from heat and add cherries.
From bonappetit.com


CORNBREAD CHORIZO CHERRY AND PECAN STUFFING- WIKIFOODHUB
Steps: Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from …
From wikifoodhub.com


CRANBERRY STUFFING RECIPE WITH PECANS - STRIPED SPATULA
2020-11-14 Loosely fill the turkey cavity with freshly-prepared stuffing (do not pack). Be sure the center of the stuffing reaches 165 degrees F before removing it from the bird. Bake any stuffing that won’t fit in the turkey in a buttered baking dish, as directed above.
From stripedspatula.com


GEORGIA PECAN CORNBREAD DRESSING - GEORGIA PECANS
Directions. For the corn bread, preheat oven to 425 degrees F. Lightly butter an 8-inch square baking pan. In a mixing bowl, stir together flour, cornmeal, baking powder and salt. In a small bowl, whisk together milk, egg and butter and stir into cornmeal mixture until just combined. Pour into prepared pan and bake on the middle rack for 20-25 ...
From georgiapecans.org


CORNBREAD, SAUSAGE, AND PECAN DRESSING - LEAH CLAIRE
2013-12-02 Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool. 5. Preheat oven to 350°. Whisk 1 1/2 cups broth and eggs in a small bowl.
From leah-claire.com


CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING | RECIPE | STUFFING ...
Oct 17, 2019 - Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.
From pinterest.ca


CORNBREAD-GEORGIA PECAN DRESSING - GEORGIA PECANS
At least a day before serving, prepare cornbread: Heat oven to 450 degrees F. Mix cornmeal, salt and baking soda in large mixing bowl. Add buttermilk and eggs; whisk until well blended.
From georgiapecans.org


CORN BREAD-PECAN DRESSING RECIPE - FOOD & WINE
Tear the corn bread into 1 1/2 -inch pieces and place in a large bowl. Top with the cooked vegetable mixture and the pecans and toss well. Stir in …
From foodandwine.com


SOUTHERN CORNBREAD DRESSING - SOUTHERN BYTES
2021-11-03 Pour the mixture into a 13 x 9 baking dish and spread it out. In a separate, smaller bowl, whisk together spices, cream of chicken soup, and broth. Pour the soup mixture over the cornbread - trying to cover as much as you can. Do not stir. Bake the cornbread dressing at 350°F for 30 - 35 minutes, uncovered.
From southern-bytes.com


CORNBREAD, CHORIZO, CHERRY AND PECAN STUFFING - VEGGIES BY …
2014-12-08 Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix). Reduce oven temperature to 350° F. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Let cool; add to bowl. Meanwhile, heat oil in a large skillet over medium-high.
From veggiesbycandlelight.com


CHERRY PECAN CORNBREAD DRESSING RECIPES - FOOD NEWS
Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender. Step 3 In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt.
From foodnewsnews.com


CRANBERRY PECAN CORNBREAD RECIPE - EASY RECIPES
Instructions. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with cooking spray and set aside. In a large bowl, whisk together melted butter, maple syrup, eggs, corn, and milk.
From recipegoulash.cc


CORNBREAD, ANDOUILLE SAUSAGE, CHERRY & PECAN STUFFING
2018-12-29 5 Cups honey cornbread, preferably homemade, dried out overnight and cut into 1" cubes 1/4 Cup dried tart cherries plus water for soaking 1/4 cup coarsely chopped pecans
From christine-havens.com


CHERRY PECAN CORNBREAD DRESSING - LADY BEHIND THE CURTAIN
CHERRY PECAN CORNBREAD DRESSING. Published November 21, 2012 at 225 × 281 in CHERRY PECAN CORNBREAD DRESSING. Image navigation ... Please enjoy all the fun ideas from holiday and birthday recipes to everyday little …
From ladybehindthecurtain.com


CHERRY-PECAN CORNBREAD DRESSING | RECIPE | CORNBREAD …
Oct 17, 2014 - Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


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