Cornbread Pecan Dressing Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 tbsp unsalted butter
3 cups cornmeal
2 tsp cream of tartar
2 tsp salt
1 tsp baking soda
3 cups low-fat milk
4 large eggs
9 oz pecan halves
6 slices lean bacon
1/2 cup unsalted butter
3 cups onions, coarsely chopped
3 cups celery, coarsely chopped
3 large shallots, minced
1 1/2 tbsp rubbed sage
1 tbsp dried thyme
6 large eggs, beaten
1 3/4 cups low sodium chicken broth

Directions:

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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	604.4 Kcal (2531 kJ)
Calories from fat	363.14 Kcal
		% Daily Value*
Total Fat	40.35g	62%
Cholesterol	226.27mg	75%
Sodium	753.75mg	31%
Potassium	835.9mg	18%
Total Carbs	49.94g	17%
Sugars	11.18g	45%
Dietary Fiber	7.99g	32%
Protein	17.38g	35%
Vitamin C	8.4mg	14%
Vitamin A	0.2mg	6%
Iron	3.8mg	21%
Calcium	196mg	20%

Amount Per 100 g
Calories	163.14 Kcal (683 kJ)
Calories from fat	98.02 Kcal
		% Daily Value*
Total Fat	10.89g	62%
Cholesterol	61.08mg	75%
Sodium	203.46mg	31%
Potassium	225.63mg	18%
Total Carbs	13.48g	17%
Sugars	3.02g	45%
Dietary Fiber	2.16g	32%
Protein	4.69g	35%
Vitamin C	2.3mg	14%
Iron	1mg	21%
Calcium	52.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Corn Bread Stuffing

Buttermilk corn bread, Bacon slices, Butter and 8 more..
Southern Cornbread Dressing in Acorn Squash

Butter, Onion, chopped, Celery, chopped and 9 more..
Buttermilk and Herb Stuffing Muffins

Unsalted butter, Red onions, chopped (4 cups) and 10 more..
Crown Roast of Pork with Savory Fruit Stuffing

Pork loin crown roast (about 8-9 lb, 14 ribs) and 24 more..
Classic Thanksgiving Dressing With Parsley, Sage and Thyme

Crusty italian or french bread, cut into 1/2-inch cubes o... and 10 more..
Apple and Sausage Stuffing

Sweet italian sausage, casings removed, Butter and 7 more..
Thanksgiving Apple and Sausage Stuffing

Sweet italian sausage, casings removed, Butter and 7 more..
Cornbread With Corn

Cornmeal, All-purpose flour and 8 more..
Spoon Bread Soufflé

Butter or 1 tsp margarine, Cornmeal, Sugar, Salt and 4 more..
Herb and Onion Stuffing

Unsalted butter, Chopped onions (about 1 lb) and 9 more..
Roast Pork Tenderloins with Cranberry-Port Sauce

Butter, Chopped onions, Garlic cloves, minced and 13 more..
Veal Prince Orloff

Tied boneless loin of veal roast, Salt, Black pepper and 28 more..
Cornmeal pancakes

Cornmeal, Flour, Salt, Baking soda and 3 more..