Sage Onion Pumpkin Pecan Dressing Recipes

PECAN-SAGE DRESSING

Pecan-Sage Dressing image

Make and share this Pecan-Sage Dressing recipe from Food.com.

Provided by taillightsinsightbb

Categories Fruit

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 9

Ingredients

2 (1 lb) stale bread
3 cups chopped onions
4 cups celery
1 cup butter or 1 cup margarine, melted
1/2 cup ground pecans (or coarsely chopped)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
3 1/2 cups hot chicken broth or 3 1/2 cups turkey broth

Steps:

Place several slices of bread in electric processor or blender.
Process until finely crumbled.
Repeat until all bread is crumbled.
Sauté onion and celery in butter until tender.
Place in a large mixing bowl.
Add crumbs and remaining ingredients; mix well.
Spoon into well greased 13x9x2-inch baking dish.
Bake at 325°F for 40-45 minutes or until thoroughly heated.

Nutrition Facts : Calories 401.9, Fat 21.6, SaturatedFat 10.7, Cholesterol 40.7, Sodium 1170.6, Carbohydrate 44.4, Fiber 3.4, Sugar 6, Protein 8.4

CORNBREAD DRESSING WITH SAGE AND PECANS

Cornbread Dressing with Sage and Pecans image

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

Ingredients

1 bunch fresh sage, stems removed
1 cup pecan halves
1 stick plus 7 tablespoons unsalted butter, plus more for baking dish
2 1/4 cups fine white or yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 cups best-quality buttermilk
8 large eggs, 5 beaten
3 cups coarsely chopped celery stalks (from 4 to 5), plus 1/4 cup pale, tender inner leaves for serving
3 cups coarsely chopped onions (from 2)
Kosher salt and freshly ground pepper
4 cups turkey stock or low-sodium chicken broth, warmed

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.

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