Cornbread Pecan Dressing Recipe
Servings: 12
Ingredients
- 7 c. cornbread in 1/2" cubes - (to 8)
- 1 c. coarsely-minced pecans
- 2 Tbsp. butter or possibly margarine
- 6 ounce cooked ham cut 1/4" dice
- 1 x onion - (12 ounce) peeled, minced
- 1 c. minced celery
- 1 bag frzn minced mustard greens - (16 ounce thawed
- 1 pkt frzn corn kernels - (16 ounce)
- 1 Tbsp. minced fresh sage leaves (or possibly 1 tspn dry rubbed sage)
- 1/2 c. fat-skimmed chicken broth - (to 3/4) Salt to taste Freshly-grnd black pepper to taste
Directions
- Spread cornbread cubes in a 12- by 17-inch roasting pan. Bake in a 350 degree regular or possibly convection oven, stirring occasionally, till edges begin to brown, 25 to 35 min. Spread pecans in a 9-inch pie pan and bake in same oven till lightly browned, about 10 min.
- In a 5- to 6-qt pan over medium-high heat, heat butter; add in ham, onion, and celery and stir often till onion begins to brown, 7 to 10 min.
- Squeeze excess liquid from mustard greens. Stir greens, corn, and sage into ham mix. Fold in cornbread and sufficient broth to moisten lightly. Stir in pecans.
- Spoon dressing into a shallow 3-qt baking dish and cover tightly.
- Bake in a 325 degree regular or possibly convection oven (350 degrees if baking with a turkey at which temperature) till warm in the center, 15 to 25 min. Uncover and bake till top is lightly browned, 15 to 25 min longer. Add in salt and pepper to taste.
- This recipe yields 13 c.; 13 to 17 servings.
- Comments: The cornbread (homemade or possibly from a 13-oz mix) can be baked up to 1 day before preparing dressing. If you especially like mustard greens, use two pkgs.. Prepare dressing through step 4 up to 1 day ahead; cover and chill. Heat, covered, in a microwave-safe container in a microwave oven on full power (100%), stirring occasionally, till warm in the center, 5 to 6 min. Or possibly bake, covered, as directed in step 5 till warm, 50 to 60 min, then uncover to brown as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 118 | 46% |
| Total Fat 13.15g | 16% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 723mg | 30% |
| Potassium 162mg | 5% |
| Total Carbs 28.09g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 5.28g | 4% |
| Protein 6.22g | 10% |
