Ingredients: |
Ingredients: 1 1/2 c pecans, coarsely chopped
1/2 c unsalted butter
2 c chopped onions
1 1/2 c chopped celery
1/4 c chopped fresh parsley
2 T chopped fresh sage
1 1/2 T chopped fresh thyme
1 1/2 c stemmed, seeded and chipped red bell peppers
3 cloves garlic, minced
6 c crumbled dry corn bread
2 1/2 c turkey or chicken stock
2 T bourbon (optional)
1 t salt
Freshly ground pepper
1/4 c drippings from roasted turkey (optional)
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Directions: |
Directions:Preheat oven to 350. Sptead pecans in a shallow pan. Bake, stirring once, until lightly browned and fragrant, 7-10 minutes. Let cool; chop coarsely. Melt 1/4 c butter ina a large frying pan over medium heat. Add onions and celery; cook, stirring occasionally until softened but not browned, 5-7 minutes. Stir in parsley, sage and thyme; cook 1 minute longer. Scrape mixture into a large bowl. In the same frying pan, melt the remaining 1/4 c butter over medium heat. Add bell peppers. Cook, stirring until softened but not browned, 3-5 minutes. Stir in garlic, cook 1 minute longer. Scrape mixture into bowl with onions and celery; add pecans and crumbled corn bread. Pour in 2 cups stock and bourbon. Toss gently to mix. Corn bread should be moist but not soggy; add the remaining 1/2 c stock, or more depending on the dryness of the bread. Season with salt and pepper; toss again. (If dressing will be used to stuff a turkey, cover and let cool. Don't stuff turkey until just before roasting.) Spoon dressing into baking dish and cover with foil. Bake covered, until heated through, about 30 minutes. If a crusty topping is desired, remove foil and drizzle with turkey drippings. Continue baking, uncovered, until lightly browned on top, about 15 minutes. Yields about 12 cups. |
This recipe for Kentucky Corn Bread Pecan Dressing From "Nuts" by Tina Salter (Ten Speed, $29.95) is from