Cornbread Dressing
Steven Satterfield bakes cornbread stuffing "muffins" with cherries and pecans.
Cherry-Pecan Cornbread Dressing
Watch the Video
Cornbread Dressing
Steven Satterfield bakes cornbread stuffing "muffins" with cherries and pecans.
- Comments()
The Martha Stewart Show, November 2010
- Yield Serves 12
Add to Shopping List
Ingredients
- 3 tablespoons plus 1 1/2 teaspoons unsalted butter
- Cornbread
- 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
Directions
- 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.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
I am planning to make this for Thanksgiving and most likely using cranberries because that is what I have. I can only guess that the reviewer that did not like it did not add enough stock or seasoning- I am leaving my cornbread out over night to get a little stale to absorb the stock and flavors better. I will report back.
My family loved this recipe at Thanksgiving and requested it again for our Christmas dinner. I followed the recipe and used cherries. It was moist, delicious, and a nice change from traditional dressing. It is now a family favorite!
I made this dish for Thanksgiving and followed the recipe exactly (except I used dried cranberries instead of dried cherries, as the chef mentioned on the episode which featured this dish). I'm sorry to report that it tasted very mediocre. No one in my family liked it and we ended up throwing almost all of it out. The texture was dense and the flavor was very blah and a little off.