"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Kentucky Corn Bread Pecan Dressing From "Nuts" by Tina Salter (Ten Speed, $29.95) Recipe

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This recipe for Kentucky Corn Bread Pecan Dressing From "Nuts" by Tina Salter (Ten Speed, $29.95), by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Zeller


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)

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.




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