Cornbread Stuffing W Pecans Bourbon Recipes

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BOURBON-PECAN STUFFING



Bourbon-Pecan Stuffing image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Make Classic Stuffing, adding 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables; simmer 2 minutes before adding the broth.
  • Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)

CORNBREAD, SAUSAGE, AND PECAN DRESSING



Cornbread, Sausage, and Pecan Dressing image

Provided by Victoria Granof

Categories     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Sausage     Pecan     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound day-old cornbread, broken into 1 1/2"-2" pieces (9 cups)
1 pound breakfast sausage links, casings removed
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/4 cup apple cider vinegar
3 cups low-sodium chicken broth, divided
1 1/4 cups chopped toasted pecans (optional)
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 large eggs

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
  • Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
  • Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
  • Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
  • Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
  • Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING



Cornbread, Sausage, Apple, & Pecan Stuffing image

Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".

Provided by Lizzie-Babette

Categories     Breads

Time 2h10m

Yield 12-14 serving(s)

Number Of Ingredients 14

12 tablespoons butter (1 1/2 sticks)
2 cups finely-chopped yellow onions
3 tart apples, cored and chunked, but not peeled (Jonathan, Winesap or Granny Smith)
1 lb bulk breakfast sausage, with sage (or your favorite bulk sausage)
3 cups coarsely crumbled cornbread
3 cups coarsely crumbled whole wheat bread or 3 cups multi-grain bread
3 cups coarsely crumbled French bread or 3 cups Italian bread
2 teaspoons dried thyme
1 teaspoon dried sage
salt and pepper, to taste
1/2 cup chopped Italian parsley
1 1/2 cups dried cranberries
1 1/2 cups shelled pecan halves (do not chop)
1 (14 ounce) can chicken broth (optional, for a more moist dressing)

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Melt half the butter in a large skillet.
  • Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
  • Remove onion and butter from pan and put in a very large bowl to be mixed later.
  • In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
  • Remove apples and butter from pan and put in the bowl with the onions.
  • With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
  • When done, remove with a slotted spoon and add it to the mixing bowl.
  • Reserve drippings for basting later.
  • Add remaining ingredients to the mixing bowl and combine gently.
  • If you're going to stuff a turkey, cool completely in the refrigerator first.
  • To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
  • Uncover the pan for the last 10 minutes of cooking to brown.
  • Serve hot or warm.
  • Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
  • Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.

APPLE PECAN CORNBREAD DRESSING



Apple Pecan Cornbread Dressing image

Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.

Provided by Earla Taylor

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
½ teaspoon ground ginger
½ teaspoon salt
¾ cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
½ cup chopped pecans
2 cups apple juice
3 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
  • Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
  • In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
  • Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 67.6 g, Cholesterol 146.1 mg, Fat 31.9 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 14.4 g, Sodium 1244.1 mg, Sugar 18.5 g

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