Corn bread, apple, and pine nut dressing with fresh sage

12 Servings

Ingredients

Quantity Ingredient
¾ cup Pine nuts
¾ Sticks unsalted butter; (6 T.)
3 cups Onion; coarsely diced
1½ teaspoon Dried thyme; crumbled
3 larges Baking apples; (about 1.5 lbs total)
½ cup Chopped fresh sage
1 teaspoon Salt
Two recipes day old corn bread (below), coarsely crumbled (about 13 cups)
2½ cup Chicken broth
Homemade or canned
2 teaspoons Freshly ground black pepper
1¼ cup Unbleached all-purpose flour
¾ cup Yellow cornmeal; preferably stone-ground
2 tablespoons Sugar
2 teaspoons Baking powder
½ teaspoon Salt
1 cup Cultured buttermilk; at room temperature
1 Egg; beaten
5 tablespoons Unsalted butter; melted

Directions

DRESSING

GOOD OLD CORN BREAD RECIPE

Directions for Good Old Corn Bread (need 13 cups for the above Dressing): Position a rack in the middle of the oven and preheat oven to 400. Grease an 8" square baking pan.

In a large bowl, stir together flour cornmeal, sugar, baking powder, and salt. Add the buttermilk, egg and melted butter and stir until partially combined. Transfer the batter to the baking pan and spread it to the edges.

Bake 20 minuted, or until the corn bread is firm, the edges are golden, and a tester inserted into the center comes out clean.

Cool 5 minutes on a rack before cutting. Serve hot or warm, or use corn bread in bread pudding. Serves 8.

Directions for Dressing:

Preheat oven to 375.

Spread the pine nuts in a single layer in a shallow metal baking dish (pie pan) and bake, stirring once or twice, until golden brown, 7-10 minutes.

Transfer to a bowl and cool.

In a large skillet over medium heat, melt the butter. Add the onions and thyme and cook, covered, stirring once or twice, for 5 minutes. Add the apples and cook, covered, stirring once or twice, for 5 minutes. Remove from heat, stir in sage and salt, and cool to room temperature. The dressing can be prepared to this point several hours in advance.

Position a rack in the middle of the oven and turn the oven up to 400.

Butter a large shallow baking dish (of about a 4 qt capacity). In a large bowl, thoroughly toss together the crumbled corn bread, apple mixture, and pine nuts. Stir in the chicken broth and the freshly ground black pepper and mix throughly. Spoon the dressing into the baking dish and bake uncovered for about 40 minutes, or until the top is lightly browned and the dressing is steaming. Serves 12.

Notes: I have used this stuffing recipe for the last few years and have gotten rave reviews. It calls for pine nuts (which I personally think taste really rotten), but they can be substituted with most any nut. Hope you like it!!!!

Posted to RecipeLu Digest V1 #234 by Rodeo46898@... on Nov 9, 1997, MC_Buster converted by Brenda Adams.

Posted to recipelu-digest Volume 01 Number 235 by Badams <adamsfmle@...> on Nov 09, 1997

Related recipes