Name: Country Cornbread Dressing with Pecans
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 to 10 servings
Ingredients: 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

Directions

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

Recipe courtesy of Jamie Deen

Country Cornbread Dressing with Pecans

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