Corn Bread, Apple, And Pine Nut Dressing With Fresh Sage Recipe
Servings: 12
Ingredients
- 3/4 c. Pine nuts
- 3/4 stk unsalted butter, (6 Tablespoons.)
- 3 c. Onion, coarsely diced
- 1 1/2 tsp Dry thyme, crumbled
- 3 lrg Baking apples, (about 1.5 lbs total)
- 1/2 c. Minced fresh sage
- 1 tsp Salt Two recipes day old corn bread (below), coarsely crumbled (about 13 c.)
- 2 1/2 c. Chicken broth Homemade or possibly canned
- 2 tsp Freshly grnd black pepper
- 1 1/4 c. Unbleached all-purpose flour
- 3/4 c. Yellow cornmeal, preferably stone-grnd
- 2 Tbsp. Sugar
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Cultured buttermilk, at room temperature
- 1 x Egg, beaten
- 5 Tbsp. Unsalted butter, melted
Directions
- Directions for Good Old Corn Bread (need 13 c. for the above Dressing):
- Position a rack in the middle of the oven and preheat oven to 400. Grease an 8" square baking pan.
- In a large bowl, stir together flour cornmeal, sugar, baking pwdr, and salt. Add in the buttermilk, egg and melted butter and stir till partially combined. Transfer the batter to the baking pan and spread it to the edges.
- Bake 20 minuted, or possibly till the corn bread is hard, the edges are golden brown, and a tester inserted into the center comes out clean.
- Cold 5 min on a rack before cutting. Serve warm or possibly hot, or possibly use corn bread in bread pudding.
- Serves 8.
- Directions for Dressing:Preheat oven to 375.
- Spread the pine nuts in a single layer in a shallow metal baking dish (pie pan) and bake, stirring once or possibly twice, till golden, 7-10 min.
- Transfer to a bowl and cold.
- In a large skillet over medium heat, heat the butter. Add in the onions and thyme and cook, covered, stirring once or possibly twice, for 5 min. Add in the apples and cook, covered, stirring once or possibly twice, for 5 min. Remove from heat, stir in sage and salt, and cold to room temperature. The dressing can be prepared to this point several hrs in advance.
- Position a rack in the middle of the oven and turn the oven up to 400. Butter a large shallow baking dish (of about a 4 quart capacity). In a large bowl, thoroughly toss together the crumbled corn bread, apple mix, and pine nuts. Stir in the chicken broth and the freshly grnd black pepper and mix throughly. Spoon the dressing into the baking dish and bake uncovered for about 40 min, or possibly till the top is lightly browned and the dressing is steaming.
- Serves 12.
- Notes: I have used this stuffing recipe for the last few years and have gotten rave reviews. It calls for pine nuts (that I personally think taste really rotten), but they can be substituted with most any nut. Hope you like it!!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 140 | 48% |
| Total Fat 16.18g | 20% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 416mg | 17% |
| Potassium 272mg | 8% |
| Total Carbs 33.37g | 9% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.31g | 7% |
| Protein 5.41g | 9% |
