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Cornbread Dressing with Sage and Pecans
Credit:
Con Poulos
Recipe Summary
prep: 40 mins
total: 3 hrs 40 mins
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
1 bunch fresh sage, stems removed
1 cup pecan halves
1 stick plus 7 tablespoons unsalted butter, plus more for baking dish
2 1/4 cups fine white or yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 cups best-quality buttermilk
8 large eggs, 5 beaten
3 cups coarsely chopped celery stalks (from 4 to 5), plus 1/4 cup pale, tender inner leaves for serving
3 cups coarsely chopped onions (from 2)
Kosher salt and freshly ground pepper
4 cups turkey stock or low-sodium chicken broth, warmed
Gallery
Cornbread Dressing with Sage and Pecans
Credit:
Con Poulos
Recipe Summary
prep: 40 mins
total: 3 hrs 40 mins
Yield: Serves 10 to 12
Gallery
Cornbread Dressing with Sage and Pecans
Credit:
Con Poulos
Cornbread Dressing with Sage and Pecans
Credit:
Con Poulos
Cornbread Dressing with Sage and Pecans
Recipe Summary
prep: 40 mins
total: 3 hrs 40 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 40 mins
total: 3 hrs 40 mins
Yield: Serves 10 to 12
prep: 40 mins
total: 3 hrs 40 mins
prep:
40 mins
total:
3 hrs 40 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 1 bunch fresh sage, stems removed
- 1 cup pecan halves
- 1 stick plus 7 tablespoons unsalted butter, plus more for baking dish
- 2 1/4 cups fine white or yellow cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 3 cups best-quality buttermilk
- 8 large eggs, 5 beaten
- 3 cups coarsely chopped celery stalks (from 4 to 5), plus 1/4 cup pale, tender inner leaves for serving
- 3 cups coarsely chopped onions (from 2)
- Kosher salt and freshly ground pepper
- 4 cups turkey stock or low-sodium chicken broth, warmed
Directions
Preheat oven to 200°F. Arrange sage in a single layer on a baking sheet and bake until leaves darken, shrink slightly, and feel crisp, about 30 minutes. Let cool completely. Crumble 4 teaspoons’ worth of leaves; reserve the rest for another use (stored in an air-tight container at room temperature up to 1 month).
Increase oven temperature to 350 ̊F. Arrange pecans in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool slightly, then coarsely chop.
Increase oven temperature to 400°F. Place 3 tablespoons butter in a 12-inch ovenproof skillet (preferably cast iron); heat in oven until it melts and starts to sizzle, 3 to 4 minutes. In a large bowl, whisk together cornmeal, salt, and baking soda to combine. In another bowl, whisk together buttermilk and 3 whole eggs. Add to cornmeal mixture, whisking until smooth.
Carefully remove skillet from oven, swirling to coat bottom and sides. Pour hot butter into batter; whisk to combine. Transfer batter to skillet and bake until set and golden on top, 25 to 30 minutes. Let cool in pan 5 minutes, then flip out onto a wire rack; let cool completely. Break cornbread into bite-size pieces and spread them evenly on a rimmed baking sheet. Reduce oven temperature to 250°F and bake until dry and crisp, about 30 minutes.
Increase oven temperature to 325°F. Brush a 3-quart baking dish with butter. Melt 1 stick butter in a large skillet over medium heat. Add celery and onions; season with 2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are tender and translucent but not developing any color, about 15 minutes. Stir in crumbled sage; cook 30 seconds. Let cool slightly.
In a large bowl, combine cornbread and vegetable mixture. Add 5 beaten eggs, stock, and pecans, stirring to combine. Melt remaining 4 tablespoons butter and stir into cornbread mixture.
Transfer mixture to prepared dish; bake 50 minutes. Increase oven temperature to 425°F, continue baking until dressing is set and top is browned, 10 to 12 minutes more. Serve warm, garnished with celery leaves.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Cornbread Dressing with Sage and Pecans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Cornbread Dressing with Sage and Pecans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
