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.
SAGE DRESSING
This moist, hearty sage stuffing is nicely seasoned with sausage and fresh mushrooms. Sometimes I use it to stuff my Thanksgiving turkey and other times I bake it separately. -Betty Kay Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to at 350°. Grease a 11x7-in. baking dish; set aside. , In a large skillet over medium heat, cook the sausage, celery, onion and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat., Transfer mixture to prepared dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
Nutrition Facts : Calories 339 calories, Fat 23g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 675mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
PECAN-SAGE DRESSING
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
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
PECAN SAUSAGE STUFFING
Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 21 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.
Nutrition Facts : Calories 249 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 509mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
ROASTED PUMPKIN WEDGES WITH SAGE
Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- When roasted pumpkin is tender but not completely soft, after 30 minutes, remove from oven. Turn oven to broil.
- Cut pumpkin into 2-inch wedges; poke sage leaves into flesh. Drizzle with olive oil and season with salt and pepper. Broil until wedges are sizzling and sage is crisped, about 6 minutes. Serve drizzled with additional oil, if desired.
Nutrition Facts : Calories 171 g, Fat 2 g, Fiber 4 g, Protein 3 g, Sodium 144 g
TRADITIONAL SAGE DRESSING
This is a very basic typical stuffing. The sage complements the turkey exceedingly well. It is a down and dirty no frills bread stuffing.
Provided by submrnfamily
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions and celery in 4 tablespoons butter until soft.
- In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
- Add the onion mixture along with the remaining melted butter to the bread mixture.
- Beat the egg and add to the mixture.
- Toss until well mixed.
- Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
- Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.
Nutrition Facts : Calories 523.5, Fat 34.6, SaturatedFat 20.5, Cholesterol 112.3, Sodium 920.9, Carbohydrate 45, Fiber 4.9, Sugar 7.6, Protein 9.8
More about "sage onion pumpkin pecan dressing recipes"
THANKSGIVING RECIPE: SAGE & ONION BREAD DRESSING …
From thekitchn.com
LOW-CARB PECAN STUFFING - SIMPLY SO HEALTHY
From simplysohealthy.com
PUMPKIN SEED PECAN DRESSING | DRFUHRMAN.COM
From drfuhrman.com
ROASTED PUMPKIN WITH PECANS, HONEY, AND JALAPEñO DRESSING
From saveur.com
SAGE PUMPKIN PASTA BAKE WITH KALE AND BUTTERED PECANS
From theendlessmeal.com
SAGE, APPLE AND PECAN STUFFING | SAVORPARADISE
From savorparadise.com
SAGE ONION & PUMPKIN PECAN DRESSING | FOOD.COM
From pinterest.co.uk
SAGE ONION & PUMPKIN PECAN DRESSING | FOOD.COM
From pinterest.co.uk
SAGE AND ONION STUFFING - CLASSIC THANKSGIVING SIDE DISH - SIP …
From sipandfeast.com
CORNBREAD DRESSING WITH SAGE AND PECANS RECIPES- WIKIFOODHUB
From wikifoodhub.com
BACON, PUMPKIN AND PECAN STUFFING - BAKING BITES
From bakingbites.com
SAGE- AND PUMPKIN SEED-ENCRUSTED SEITAN WITH ROASTED GARLIC …
From peta.org
ONION AND SAGE STUFFING (DRESSING) - THREE OLIVES BRANCH
From threeolivesbranch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love