Cornbread-Pecan Dressing
Cornbread-Pecan Dressing might be a good recipe to expand your hor d'oeuvre recipe box. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 6g of fat, and a total of 93 calories. This recipe serves 17. If you have bags mustard greens, celery, fat-skimmed chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Spread cornbread cubes in a 12- by 17-inch roasting pan.
Bake in a 350 regular or convection oven, stirring occasionally, until edges begin to brown, 25 to 35 minutes.
Spread pecans in a 9-inch pie pan and bake in same oven until lightly browned, about 10 minutes.
In a 5- to 6-quart pan over medium-high heat, melt butter; add ham, onion, and celery and stir often until onion begins to brown, 7 to 10 minutes.
Squeeze excess liquid from mustard greens. Stir greens, corn, and sage into ham mixture.
Mix in cornbread and enough broth to moisten lightly. Stir in pecans.
Spoon dressing into a shallow 3-quart baking dish and cover tightly.
Bake in a 325 regular or convection oven (350 if baking with a turkey at that temperature) until hot in the center, 15 to 25 minutes. Uncover and bake until top is lightly browned, 15 to 25 minutes longer.
Add salt and pepper to taste.