Pecan Cornbread Dressing
- 1 1/2 cups coarsely chopped pecans
- 4 tablespoons butter, plus more for baking dish
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- Coarse salt and ground pepper
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Buttermilk Cornbread
- 3 tablespoons finely chopped fresh sage
- 3 large eggs, beaten
- 2 cups reduced-sodium chicken broth, heated
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Celery stalks (3)
- Onion, large (1)
- Pecans (1 1/2 cups)
- Sage, fresh (3 tablespoons)
- Canned Goods
Chicken broth, reduced-sodium (2 cups)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- Cornbread, store-bought (16 cups)
- Dairy
- Butter (4 tablespoons)
- Refrigerated
- Eggs, large (3)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
2 people saved this recipe.
