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Thanksgiving: Corn Bread and Pecan Dressing

Source of Recipe


From "The Gift of Southern Cooking"



List of Ingredients



• -- Corn Bread --
  
• 2 cups white cornmeal
  
• 1½ tsp salt
  
• 1½ tsp baking soda
  
• 2 cups buttermilk
  
• 3 eggs, lightly beaten
  
• 4 Tbsp (½ stick) unsalted butter
  
• .
  
• -- Dressing --
  
• 4 Tbsp (½ stick) unsalted butter
  
• 4 Tbsp bacon fat or fat from 5 slices bacon cut into ½-inch pieces and fried
  
• 3 medium-size onions (about 2 cups, chopped)
  
• 4 to 5 stalks celery (about 2 cups chopped)
  
• 2 large shallots, finely chopped
  
• 2½ tsp dried thyme
  
• 1 Tbsp plus 1 tsp rubbed sage
  
• 3 cups pecan halves, toasted
  
• 4 Tbsp (½ stick) unsalted butter, melted
  
• 1 cup chicken stock, plus more if desired
  
• 4 eggs, lightly beaten
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. Corn bread:
   Preheat oven to 450° F. Put cornmeal, salt and baking soda into a mixing bowl and stir with a wire whisk until well blended. Add buttermilk and eggs and whisk until well blended.
   
   
2. Put butter into a 10-inch cast-iron skillet or a 9- x 9-inch baking pan and heat in oven until butter is melted and bubbling. Remove from oven and swirl butter to coat skillet or pan, then stir remaining butter into corn bread batter. Turn batter into skillet or pan and bake 20 minutes or longer, until corn bread is golden brown and crusty. Remove from oven, turn out onto a cooling rack, and allow to cool completely.
   
   
3. Tear cooled corn bread into large (1½-inch) pieces and allow to sit, uncovered, overnight to dry out. (Alternatively, you may put corn bread pieces on a baking sheet in a warm oven 30 minutes to dry out.)
   
   
4. Dressing:
   Preheat oven to 325° F. Heat butter and bacon fat in a heavy skillet, then add onion, celery and shallots, and cook slowly 5 minutes. Add thyme and sage and continue cooking, stirring often, until vegetables are tender but not browned, about 15 minutes. Toss corn bread pieces with pecan halves and vegetables in a large bowl until well mixed. Pour in melted butter, stock, and eggs. Toss well to blend, and season generously with salt and pepper. Turn into a 9- x 13-inch casserole and cover with foil. Bake 30 minutes.
   
   
5. Remove foil and continue baking until golden brown, about 15 to 20 minutes. (If you like your dressing on the wet side, baste with additional chicken stock once foil is removed.)
   
   Makes 12 to 16 servings.