Pecan Dressing Recipes

TOASTED PECAN VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
• Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
• In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add broth or water as needed to thin.
• Season the dressing with salt and pepper.
• Store in the fridge for up to 3 weeks.

TOASTED PECAN VINAIGRETTE

Steps:

• In medium bowl, combine Dijon and honey.
• Slowly add olive oil, whisking to combine.
• Slowly add vinegar, whisking to combine.
• Stir in toasted pecans.

HERBED PECAN STUFFING

Steps:

• Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

HONEY-PECAN DRESSING

Steps:

• Add the first 6 ingredients to the container of an electric blender.
• Pulse 2 or 3 times until blended.
• With blender running, pour in oil in a slow, steady stream.
• Process until smooth.
• Add in pecans and stir.
• Serve over salad.

HONEY PECAN SALAD DRESSING

Steps:

• In a blender, mix all ingredients till smooth --
• Chill thoroughly.
• This dressing can be kept refrigerated up to 2 weeks -- .

PECAN-GARLIC SALAD DRESSING

Steps:

• Combine all ingredients in food processor and process until mixture is smooth.
• Chill before serving; makes enough to dress one large salad.
• I recommend a salad of romaine lettuce, orange slices (fresh or tinned mandarins), sliced green onions and perhaps some thinly sliced raw mushrooms.

CRANBERRY PECAN DRESSING

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.

CREAMY PECAN SALAD DRESSING

Steps:

• Mix dry ingredients.
• Mix mayonnaise, sour cream, and lemon juice.
• Combine all ingredients, mixing well.
• Add desired amount to green salad, (great on green salads with fruit added), or serve as dip for a veggie tray!
• Store in an airtight container in the refrigerator -- if there are leftovers ;).