MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cornbread, Sausage & Pecan Dressing
 Categories: Stuffing, Pork, Breads, Nuts, Herbs
      Yield: 8 Servings
 
    3/4 c  Unsalted butter;
           - more for baking dish
      1 lb Day-old corn bread;
           - in 1-1/2 to 2" pieces
      1 lb Bulk breakfast sausage
  2 1/2 c  Yellow onions; chopped
  1 1/2 c  Celery; sliced 1/4"
    1/4 c  Apple cider vinegar
      3 c  Chicken broth; divided
  1 1/4 c  Pecans; toasted, chopped
    1/2 c  Flat-leaf parsley; chopped
      2 tb Fresh sage; chopped
      1 tb Fresh rosemary; chopped
      1 tb Fresh thyme; chopped
      2 ts Kosher salt
      1 ts Black pepper; fresh ground
      2 lg Eggs
 
  Arrange racks in upper and lower 3rds of oven; preheat to
  250 F/120 C.
  
  Butter a 13x9x2" baking dish; set aside. Scatter corn bread in a
  single layer on 2 rimmed baking sheets. Bake, stirring often and
  rotating sheets halfway through, until dried out, about 1 hour. Let
  cool. Transfer to a very large mixing bowl.
  
  Meanwhile, cook sausage in a large skillet over medium-high heat,
  breaking up into 1/2 to 1" pieces with a wooden spoon, until
  browned, 8 to 10 minutes. Transfer to bowl with corn bread but do
  not stir.
  
  Heat 3/4 cup butter in same skillet; add onions and celery and
  cook, stirring often, until softened and just beginning to brown,
  about 10 minutes. Add to corn bread in bowl.
  
  Return skillet to heat. Add vinegar; cook, scraping up browned bits
  from bottom of pan, for 1 minute. Pour into bowl with corn bread.
  Gently fold in 1-1/2 cups broth, pecans, if using, parsley, sage,
  rosemary, and thyme. Add salt and pepper. Let cool.
  
  Preheat oven to 350 F/175 C.
  
  Whisk 1-1/2 cups broth and eggs in a small bowl. Fold gently into
  corn bread until thoroughly combined, taking care not to mash
  corn bread. Mixture will look wet. Transfer to prepared dish, cover
  with foil, and bake about 40 minutes.
  
  Do Ahead:

  Dressing can be made 1 day ahead. Uncover; let cool. Cover and
  chill.
  
  Bake dressing, uncovered, until set and top is browned and crisp,
  40 to 45 minutes longer. If chilled, add 10 to 15 minutes.
  
  Recipe by Victoria Granof
  
  Recipe FROM: Bon Appetit, Nov 2012
  
  Formatted by: Dave Drum, Dec 12, 2014
  
  Uncle Dirty Dave's Archives
 
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