Cornbread, Sausage, and Pecan Dressing

Name: Cornbread, Sausage, and Pecan Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 59 milliliters apple cider vinegar; 1 teaspoon freshly ground black pepper; 2 liters pound day-old cornbread, broken into 1 1/2-2 pieces; 2 larges eggs; 118 milliliters chopped flat-leaf parsley; 1 Tbsp chopped fresh rosemary; 2 Tbsps chopped fresh sage; 1 Tbsp chopped fresh thyme; 2 teaspoons kosher salt; 710 milliliters low-sodium chicken broth, divided; 296 milliliters chopped toasted pecans (optional); 454 grams breakfast sausage links, casings removed; 177 milliliters (1 1/2 sticks) unsalted butter plus more for baking dish; 591 milliliters chopped yellow onions

Cornbread, Sausage, and Pecan Dressing might be just the Southern recipe you are searching for. This recipe serves 10. One serving contains 537 calories, 15g of protein, and 38g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of thyme, onions, pecans, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Arrange racks in upper and lower thirdsof oven; preheat to 250°F. Butter a 13x9x2"baking dish; set aside. Scatter cornbreadin a single layer on 2 rimmed bakingsheets.

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Butter

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Baking Pan

Oven

Bake, stirring often and rotatingsheets halfway through, until dried out,about 1 hour.

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Oven

Let cool.

Transfer to a verylarge mixing bowl.

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Mixing Bowl

Meanwhile, cook sausage in a largeskillet over medium-high heat, breaking upinto 1/2"-1" pieces with a wooden spoon,until browned, 8-10 minutes.

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Sausage

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Wooden Spoon

Transfer tobowl with cornbread but do not stir.

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Cornbread

Heat 3/4 cup butter in same skillet; addonions and celery and cook, stirring often,until softened and just beginning to brown,about 10 minutes.

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Butter

Celery

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Frying Pan

Add to cornbread in bowl.

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Cornbread

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Bowl

Return skillet to heat.

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Frying Pan

Add vinegar; cook,scraping up browned bits from bottomof pan, for 1 minute.

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Vinegar

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Frying Pan

Pour into bowl withcornbread. Gently fold in 1 1/2 cups broth,pecans, if using, parsley, sage, rosemary,and thyme.

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Rosemary

Parsley

Pecans

Broth

Thyme

Sage

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Bowl

Add salt and pepper.

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Salt And Pepper

Let cool.

Preheat oven to 350°F.

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Oven

Whisk 1 1/2 cupsbroth and eggs in a small bowl. Fold gentlyinto cornbread until thoroughly combined,taking care not to mash cornbread (mixturewill look wet).

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Cornbread

Egg

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Whisk

Bowl

Transfer to prepared dish,cover with foil, and bake until an instantreadthermometer inserted into the centerof dressing registers 160°F, about 40 minutes.DO AHEAD: Dressing can be made 1 dayahead. Uncover; let cool. Cover and chill.

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Oven

Aluminum Foil

Bake dressing, uncovered, until set andtop is browned and crisp, 40-45 minuteslonger (if chilled, add 10-15 minutes).

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Oven

Equipment

Ingredients

Servings:

59milliliters

apple cider vinegar 1teaspoon

freshly ground black pepper 2liters

pound day-old cornbread, broken into 1 1/2"-2" pieces 2larges

eggs 118milliliters

chopped flat-leaf parsley 1Tbsp

chopped fresh rosemary 2Tbsps

chopped fresh sage 1Tbsp

chopped fresh thyme 2teaspoons

kosher salt 710milliliters

low-sodium chicken broth, divided 296milliliters

chopped toasted pecans (optional)454grams

breakfast sausage links, casings removed 177milliliters

(1 1/2 sticks) unsalted butter plus more for baking dish 591milliliters

chopped yellow onions

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is RELAX Riesling. It has 4.1 out of 5 stars and a bottle costs about 10 dollars.