Green Chile-Cheddar-Pecan Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This dressing sports favorite Southern flavors from pecans and cornbread, and gets a kick from green chiles. Ingredients:
1 cup pecan pieces |
2 tablespoons butter, melted |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
1 (8-ounce) package shredded sharp cheddar cheese, divided |
7 cups cornbread crumbs |
6 cups biscuit crumbs (we tested with pillsbury frozen buttermilk biscuits) |
1 (15.25-ounce) can sweet whole kernel corn, drained |
1 (4.5-ounce) can chopped green chiles, drained |
2 large eggs, lightly beaten |
1/4 cup chopped fresh cilantro |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon black pepper |
3 1/2 cups chicken broth |
garnish: fresh cilantro |
Directions:
1. Combine first 6 ingredients in a small bowl, tossing well. Spread in a single layer on a baking sheet. Bake at 350° for 10 minutes or until toasted; set aside.
2. Combine 1 1/2 cups cheese and next 9 ingredients in a large bowl. Add broth, stirring just until moistened. Spoon dressing into a lightly greased 13 x 9 baking dish. Sprinkle with remaining 1/2 cup cheese and reserved pecans.
3. Bake, uncovered, at 350° for 50 to 55 minutes or until set and lightly browned. Garnish, if desired.
4. *1 (28-ounce) package of frozen Sister Schubert's Southern Cornbread is equivalent to the 7 cups of cornbread crumbs needed in this recipe. Otherwise, look for baked cornbread in your supermarket deli.
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