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
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.
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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- In another bowl whisk eggs with buttermilk and add dry ingredients. The mixture should be as thick as cake batter. Add more buttermilk if it is too dry, more cornmeal if it is too thin.
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