Country Cornbread Dressing with Pecans
- Nonstick cooking spray, for greasing
- 4 tablespoons unsalted butter
- 4 stalks celery with leaves, finely chopped
- 1 large Vidalia onion, finely chopped
- 1/4 cup loosely packed fresh sage, chopped
- 1 heaping tablespoon fresh thyme leaves, chopped
- 3 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1 1/4 cups chopped pecans
- 5 cups crumbled day-old cornbread, homemade or store bought
- 5 cups cubed country loaf bread, toasted
- 2 cups homemade or low-sodium chicken broth
- 4 large eggs, lightly beaten
Preheat the oven to 350 degrees F. Spray a 3 1/2-quart casserole dish with nonstick spray.
Melt the butter in a large skillet over medium-high heat. 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. 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. Remove from the heat.
Add the cornbread and country bread to a very large bowl. Add the cooked vegetables and toss together.
Whisk together the broth and eggs in a medium bowl and sprinkle with salt and pepper. Pour the mixture over the bread and mix together with a wooden spoon until completely combined.
Recipe courtesy Jamie Deen
Recipe courtesy of Bobby Flay