Pecan Cornbread Dressing Recipe
Adapted from Martha Stewart
We tried and tried to create a traditional southern cornbread dressing that had pecans only to find that the one and only Martha Stewart had already made one. We changed it a little to match our taste, and we think it is delicious!
- 1 1/2 cups Pearson Farm Chopped Pecan Pieces
- 4 tablespoons of butter, plus more for baking dish
- 1 large onion, chopped finely
- 3 celery stalks, chopped finely
- Salt and pepper to taste
- 1/2 cup dry white wine
- 2 1/2 pounds of buttermilk cornbread
- 3 teaspoons of dried sage
- 3 large eggs, beaten
- 2 cups of chicken broth, heated
Preheat oven to 375 degrees. Spread pecans on a large baking sheet, and toast until fragrant. 3 to 5 minutes then set aside to cool. In a large skillet, melt butter over medium heat. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until celery softens and onions turn translucent. Add 1/2 cup wine and cook 3 to 5 minutes. Transfer this mixture to a large bowl.
To the bowl, add cornbread, sage, eggs and pecans. Season with 11/2 teaspoons salt and 1 teaspoon pepper. Pour 1/2 cup hot broth over the cornbread mixture. Toss gently and the cornbread will break down into smaller pieces. If necessary, add up to 1/2 cup more broth so the stuffing is moist but not soggy. Spoon 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 browned, about 15 minutes more. Makes about 12 cups.