Pecan Cornbread Dressing
Ingredients
- 1 1/2 cups Pecan Pieces
- 4 Tbl. Butter
- 1 large onion, chopped
- 3 Celery Stalks, chopped
- Salt & pepper
- 1/2 cup Dry White Wine, such as Sauvignon Blanc
- 1 recipe Buttermilk Cornbread, cubed
- 3 Tbl. Sage, chopped
- 3 large Eggs, beaten
- 2 cups Chicken Broth, heated
Instructions
Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet and toast for 5 minutes. Set aside. In a large skillet, melt butter over medium heat. Add onion and celery, season with salt and pepper. Cook, stirring occasionally, until softened, about 8 minutes. Add wine and cook until evaporated, about 5 minutes. Transfer to a large bowl and let cool.
In bowl, add cornbread, sage, eggs and pecans. Season with 1 1/2 tsp salt and tsp pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently. If dry then add more broth.
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. Bake, covered for 30 minutes. Uncover and bake until brown, about 15 minutes.
Nutrition facts
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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