Recipe

Cornbread Pecan Dressing Recipe

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Ingredients

3 large shallots, minced .
1/2 c unsalted butter .
1 1/2 tbsps rubbed sage .
1 tbsp dried thyme .
3 c buttermilk .
1 tsp baking soda .
11 oz pecan halves .
8 slices thick slab bacon .
4 tbsps unsalted butter .
3 c coarsely sliced celery .
6 large eggs, beaten .
2 tsps cream of tartar .
4 large eggs .
3 c cornmeal .
1 3/4 c low sodium chicken broth .
3 c coarsely sliced onions .
2 tsps salt

Directions

Step #1 Corn bread:.
Step #2 Preheat the oven to 450°.
Step #3 Put the butter in a 10-inch cast-iron skillet & melt the butter in the oven.
Step #4 Meanwhile, In a large-ish bowl, mix the cornmeal with the cream of tartar, salt & baking soda.
Step #5 Add the buttermilk & eggs & stir this to mix.
Step #6 Remove the skillet from the oven & swirl to coat with the butter.
Step #7 Pour the melted butter into the batter & stir just until incorporated.
Step #8 Scrape the batter into the hot skillet & bake for about 35 mins, or until crusty around the edge & springy to the touch.
Step #9 Invert the cornbread onto a rack & let cool completely.
Step #10 Break the cornbread into large pieces, scatter on a baking sheet & let dry overnight.
Step #11 Stuffing:.
Step #12 Preheat the oven to 400°.
Step #13 On a rimmed baking sheet, toast the pecans for about 10 mins, or until nicely browned & fragrant.
Step #14 Transfer to a plate to cool.
Step #15 Reduce the oven temperature to 325°.
Step #16 In a large skillet, cook the bacon in 6 tbsps of the butter until very crisp, about 10 mins; reserve the bacon for another use.
Step #17 Add the onions, sage & thyme to the skillet & cook over low heat/flame until the vegetables are tender, celery, shallots, about 25 mins.
Step #18 Tear the cornbread into 1 1/2 -inch pieces & place this In a large-ish bowl.
Step #19 Top with the cooked vegetable mixture & the pecans & toss well.
Step #20 Stir in the 4 tbs melted butter, the eggs & 1 c of the chicken stock.
Step #21 Spice up with 1 1/2 tsps of salt & 1 tsp of pepper & mix well.
Step #22 Butter a large shallow baking dish & add the cornbread dressing.
Step #23 Cover up with foil wrap & bake for 30 mins.
Step #24 Uncover & baste the dressing with 6 tbsps of the remaining stock.
Step #25 Bake for 10 mins longer, then baste with the remaining 6 tbsps of stock.
Step #26 Bake for 20 mins longer, or until golden brown on top & heated through.
Enjoy the Cornbread Pecan Dressing recipe

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Cornbread Pecan Dressing Recipe

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