Herby Pecan-Cornbread Dressing

Name: Herby Pecan-Cornbread Dressing
Total time: 105 min
Ingredients: 2 cups medium-grind whole-grain cornmeal; 2/3 cups white whole-wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/4 teaspoons kosher salt; 1 1/2 cups whole buttermilk; 1/4 cup canola oil or vegetable oil; 2 large eggs, lightly beaten; 1/4 cup unsalted butter; 1/2 cup unsalted butter; 1 large yellow onion, chopped (about 2 cups); 8 stalks celery, chopped (about 2 cups); 2 tablespoons fresh thyme leaves; 2 tablespoons finely chopped fresh sage; 1 3/4 teaspoons kosher salt; 1 teaspoon black pepper; 3 cups unsalted chicken stock; 1/3 cup chopped fresh flat-leaf parsley; 2 large eggs, lightly beaten; 1 cup toasted pecan halves

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This dressing has all of the classic Thanksgiving flavors you crave, with the addition of nutty-earthy flavors from toasted pecans, whole-grain flour, and medium-grind cornmeal. To get a head start on holiday cooking, prepare the cornbread up to three days in advance, and store it, covered at room temperature. You will love this dressing so much that you'll crave it beyond the holiday season—which is a good thing, because it's just as delicious served with pork chops or roasted chicken.

By Ann Taylor Pittman

Published on September 29, 2019

Herby Pecan-Cornbread Dressing — Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall

Active Time:

30 mins

Total Time:

1 hrs 45 mins

Yield:

12 serves

Ingredients

Cornbread

2 cups medium-grind whole-grain cornmeal
2/3 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
1 1/2 cups whole buttermilk
1/4 cup canola oil or vegetable oil
2 large eggs, lightly beaten
1/4 cup unsalted butter

Dressing

1/2 cup unsalted butter
1 large yellow onion, chopped (about 2 cups)
8 stalks celery, chopped (about 2 cups)
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh sage
1 3/4 teaspoons kosher salt
1 teaspoon black pepper
3 cups unsalted chicken stock
1/3 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 cup toasted pecan halves

Directions

Prepare the Cornbread: Place a 10-inch cast-iron skillet in oven. Preheat oven to 450°F. (Leave skillet in oven as it heats.)
Stir together cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Add buttermilk mixture to cornmeal mixture; stir until combined. Carefully add butter to hot skillet. Return skillet to oven; bake until butter melts and lightly browns, about 1 minute. Carefully add melted butter to batter, and stir to combine. Immediately pour batter into hot skillet. Bake at 450°F until lightly browned and a wooden pick inserted in center comes out clean, about 20 minutes. Invert onto a wire rack; cool completely, about 30 minutes.
Prepare the Dressing: Reduce oven temperature to 375°F. Melt butter in a large skillet over medium. Add onion and celery. Cook, stirring occasionally, until tender, 12 to 14 minutes. Stir in thyme, sage, salt, and pepper. Cook until fragrant, about 2 minutes. Remove skillet from heat; cool 15 minutes.
Crumble Cornbread into a large bowl. Stir in onion mixture, stock, parsley, and eggs. Fold in pecans. Spoon mixture into a greased (with cooking spray) 13- x 9-inch baking dish. Bake at 375°F until top is lightly browned and Dressing is set, 30 to 35 minutes. Cool 10 minutes before serving.