Country Cornbread Dressing with Pecans

Name: Country Cornbread Dressing with Pecans
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Southern
Ingredients: 1 liters cubed country loaf bread, toasted; 4 stalks celery with leaves, finely chopped; 1 liters crumbled day-old cornbread, homemade or store bought; 4 larges eggs, lightly beaten; 59 milliliters loosely packed fresh sage, chopped; 1 Tbsp heaping tablespoon fresh thyme leaves, chopped; 3 cloves garlic, finely chopped; 10 servings Kosher salt and freshly ground pepper; 473 milliliters homemade or low-sodium chicken broth; 296 milliliters chopped pecans; 4 Tbsps unsalted butter; 1 large Vidalia onion, finely chopped

The recipe Coun

Instructions

Preheat the oven to 350 degrees F. Spray a 3 1/2-quart casserole dish with nonstick spray.

Equipment you will use

Casserole Dish

Oven

Melt the butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

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Frying Pan

Add the celery and onions and saute until beginning to soften, about 5 minutes. Stir in the sage, thyme and garlic and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Celery

Garlic

Onion

Thyme

Sage

Saute until very fragrant and all the vegetables are very soft and the onions are translucent, another 3 minutes. Stir in the chopped pecans in the last minute of cooking.

Ingredients you will need

Pecan Pieces

Vegetable

Onion

Remove from the heat.

Add the cornbread and country bread to a very large bowl.

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Country Bread

Cornbread

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Bowl

Add the cooked vegetables and toss together.

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Vegetable

Whisk together the broth and eggs in a medium bowl and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Broth

Egg

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Whisk

Bowl

Pour the mixture over the bread and mix together with a wooden spoon until completely combined.

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Bread

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Wooden Spoon

Pour the dressing into the casserole dish and bake until cooked through and golden on top, about 45 minutes.

Equipment you will use

Casserole Dish

Oven

Equipment

Ingredients

Servings:

1liters

cubed country loaf bread, toasted 4stalks

celery with leaves, finely chopped 1liters

crumbled day-old cornbread, homemade or store bought 4larges

eggs, lightly beaten 59milliliters

loosely packed fresh sage, chopped 1Tbsp

heaping tablespoon fresh thyme leaves, chopped 3cloves

garlic, finely chopped 10servings

Kosher salt and freshly ground pepper 473milliliters

homemade or low-sodium chicken broth 296milliliters

chopped pecans 4Tbsps

unsalted butter 1large

Vidalia onion, finely chopped

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks 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. You could try Selbach Oster Mosel Riesling Kabinett. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.