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 DRESSING WITH SAGE AND PECANS
This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking to retain their crunch. If you don't already have a family dressing recipe for your Thanksgiving menu, this one is sure to be an heirloom for generations to come.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 3h40m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F. Arrange sage in a single layer on a baking sheet and bake until leaves darken, shrink slightly, and feel crisp, about 30 minutes. Let cool completely. Crumble 4 teaspoons' worth of leaves; reserve the rest for another use (stored in an air-tight container at room temperature up to 1 month).
- Increase oven temperature to 350 ̊F. Arrange pecans in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool slightly, then coarsely chop.
- Increase oven temperature to 400°F. Place 3 tablespoons butter in a 12-inch ovenproof skillet (preferably cast iron); heat in oven until it melts and starts to sizzle, 3 to 4 minutes. In a large bowl, whisk together cornmeal, salt, and baking soda to combine. In another bowl, whisk together buttermilk and 3 whole eggs. Add to cornmeal mixture, whisking until smooth.
- Carefully remove skillet from oven, swirling to coat bottom and sides. Pour hot butter into batter; whisk to combine. Transfer batter to skillet and bake until set and golden on top, 25 to 30 minutes. Let cool in pan 5 minutes, then flip out onto a wire rack; let cool completely. Break cornbread into bite-size pieces and spread them evenly on a rimmed baking sheet. Reduce oven temperature to 250°F and bake until dry and crisp, about 30 minutes.
- Increase oven temperature to 325°F. Brush a 3-quart baking dish with butter. Melt 1 stick butter in a large skillet over medium heat. Add celery and onions; season with 2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are tender and translucent but not developing any color, about 15 minutes. Stir in crumbled sage; cook 30 seconds. Let cool slightly.
- In a large bowl, combine cornbread and vegetable mixture. Add 5 beaten eggs, stock, and pecans, stirring to combine. Melt remaining 4 tablespoons butter and stir into cornbread mixture.
- Transfer mixture to prepared dish; bake 50 minutes. Increase oven temperature to 425°F, continue baking until dressing is set and top is browned, 10 to 12 minutes more. Serve warm, garnished with celery leaves.
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.
PECAN-SAGE CORNBREAD DRESSING
This is a traditional Southern recipe that is great to accompany a holiday turkey.
Provided by Betty's Kitchen
Categories Easy Shellfish-Free Egg-Free Soy-Free Thanksgiving Fish-Free Peanut-Free Sugar-Free Tomato-Free Oven Stove
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a medium-sized skillet, melt the Onion (1). Add Butter (1/2 stick) and Celery (2 stalk) and sauté until softened.
- In a large bowl, crumble the Cornbread (1/2 package). Cornbread should be roughly the size of 1/2 of an 8-inch pan of cornbread. Add Pepperidge Farm Herb-Seasoned Stuffing (1/2 package).
- Then add Rubbed Sage (1 teaspoon) and Chopped Pecans (1 cup).
- Combine softened celery and onion.
- Open the Chicken Broth (58 fluid ounce) and pour them into the mixture. Mix well.
- Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (as needed).
- Bake in the preheated oven for 35 minutes, or until brown and crisp around the edges.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 36 calories, Protein 0.8 g, Fat 2.3 g, Carbohydrate 3.3 g, Sugar 0.5 g, Sodium 145.2 mg, SaturatedFat 0.6 g, Cholesterol 2.4 mg, Fiber 0.4 g, TransFat 0 g, UnsaturatedFat 0.3 g
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.
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- 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 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 the 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.
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