ADVERTISEMENT
Apple Pecan Cornbread Dressing
Ingredients
– 4 cups cornbread, crumbled
– 2 tablespoons unsalted butter, plus more for greasing
– 1 medium onion, finely chopped
– 2 celery stalks, diced
– 2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
– 1/2 cup chopped pecans
– 2 teaspoons fresh sage, chopped
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken or vegetable broth
– 2 large eggs
– 2 tablespoons unsalted butter, plus more for greasing
– 1 medium onion, finely chopped
– 2 celery stalks, diced
– 2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
– 1/2 cup chopped pecans
– 2 teaspoons fresh sage, chopped
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken or vegetable broth
– 2 large eggs
Directions
1. Preheat your oven to 350°F (175°C) and grease a baking dish with some butter.
2. In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the onion and celery, and cook until they’re soft and translucent, about 5-7 minutes.
3. To the skillet, stir in the diced apples, pecans, sage, and thyme. Let it cook for another 3 minutes, just until the apples get slightly soft. Season with salt and pepper.
4. In a large bowl, gently toss the crumbled cornbread with the apple mixture until well combined.
5. In a separate bowl, whisk together the chicken or vegetable broth and eggs. Pour this over the cornbread mixture and fold everything together gently.
6. Transfer the mixture to the prepared baking dish, cover it with foil, and bake for 25 minutes. Then remove the foil and bake for an additional 20 minutes, or until the top is golden and crispy.
7. Remove from the oven and let it cool slightly before serving.
Variations & Tips
– Gluten-Free: You can easily make this dish gluten-free by using a gluten-free cornbread recipe.
– Vegetarian Options: Use vegetable broth instead of chicken broth to accommodate your vegetarian guests.
– For Picky Eaters: If the little ones are unsure about the pecans or fresh herbs, you can finely chop the pecans and use dried herbs instead — just remember the ratio of dry to fresh is typically 1:3.
– Leftovers: Apple Pecan Cornbread Dressing tastes even better the next day and can easily be reheated in the oven. If it’s a bit dry, just add a splash of broth before warming it up.
– Storage: You can make this dressing a day ahead. Simply prepare it, store it covered in the fridge, and bake it just before your meal for one less thing to worry about on a busy day.
– Vegetarian Options: Use vegetable broth instead of chicken broth to accommodate your vegetarian guests.
– For Picky Eaters: If the little ones are unsure about the pecans or fresh herbs, you can finely chop the pecans and use dried herbs instead — just remember the ratio of dry to fresh is typically 1:3.
– Leftovers: Apple Pecan Cornbread Dressing tastes even better the next day and can easily be reheated in the oven. If it’s a bit dry, just add a splash of broth before warming it up.
– Storage: You can make this dressing a day ahead. Simply prepare it, store it covered in the fridge, and bake it just before your meal for one less thing to worry about on a busy day.
This Apple Pecan Cornbread Dressing is a labor of love, but it’s worth every second. It’s dishes like these that keep our family traditions alive, and I hope it becomes a cherished favorite at your table too. Happy cooking!
ADVERTISEMENT
