Pecan Cornbread Dressing Recipes

PECAN CORNBREAD DRESSING

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.

APPLE PECAN CORNBREAD DRESSING

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.

CORN BREAD DRESSING WITH PECANS AND BACON

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.

CORNBREAD, SAUSAGE, AND PECAN DRESSING

Steps:

• Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
• Remove sausage, reserving 1 tablespoon drippings in skillet.
• Drain sausage on paper towels.
• Saute onion and celery in hot drippings over medium-high heat until tender.
• Remove vegetables with a slotted spoon.
• Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
• Spoon into a lightly greased 13- x 9-inch baking dish.
• Bake, covered, at 350° for 30 minutes or until thoroughly heated.
• Note:.
• If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.

CORNBREAD PECAN DRESSING

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.