Cherry-Pecan Cornbread Dressing
Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.
- 3 tablespoons plus 1 1/2 teaspoons unsalted butter
- 3/4 cup dried cherries, chopped
- 3/4 cup chopped pecan pieces
- 3/4 cup chopped onion
- 2/3 cup chopped celery
- 2 tablespoons chopped shallots
- 2 teaspoons fresh finely chopped sage
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 3/4 cups homemade or store-bought low-sodium chicken stock
- 2 large eggs, lightly beaten
- Coarse salt and freshly ground pepper
Preheat oven to 325 degrees. Using 2 tablespoons butter, butter a standard 12-cup muffin tin; set aside.
Break cornbread into medium-fine pieces by hand in the pan it was baked in; add cherries and pecans; set aside.
Heat remaining 1 tablespoon plus 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion, celery, shallots, sage, and thyme; cook, stirring, until onions are translucent. Add chicken stock and bring to a simmer; let simmer for 5 minutes and remove from heat.
Pour vegetable mixture over cornbread and mix to combine; let cool slightly. Stir in eggs and season with salt and pepper.
Using your hands or an ice cream scoop, fill prepared muffin tin with cornbread mixture. Transfer to oven and bake until set, about 40 minutes. Let cool before removing from muffin tins.