Pecan Sage Dressing Recipes

PECAN-SAGE CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a medium-sized skillet, melt the Onion (1). Add Butter (1/2 stick) and Celery (2 stalk) and sauté until softened.
• In a large bowl, crumble the Cornbread (1/2 package). Cornbread should be roughly the size of 1/2 of an 8-inch pan of cornbread. Add Pepperidge Farm Herb-Seasoned Stuffing (1/2 package).
• Then add Rubbed Sage (1 teaspoon) and Chopped Pecans (1 cup).
• Combine softened celery and onion.
• Open the Chicken Broth (58 fluid ounce) and pour them into the mixture. Mix well.
• Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (as needed).
• Bake in the preheated oven for 35 minutes, or until brown and crisp around the edges.
• Remove from oven and serve immediately.

HERBED PECAN STUFFING

Steps:

• Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

CORNBREAD, SAUSAGE, AND PECAN DRESSING

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).

PECAN-SAGE DRESSING

Steps:

• Place several slices of bread in electric processor or blender.
• Process until finely crumbled.
• Repeat until all bread is crumbled.
• Sauté onion and celery in butter until tender.
• Place in a large mixing bowl.
• Add crumbs and remaining ingredients; mix well.
• Spoon into well greased 13x9x2-inch baking dish.
• Bake at 325°F for 40-45 minutes or until thoroughly heated.