Text 30066, 81 rader
Skriven 2015-08-20 04:56:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1917
====================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornbread, Sausage & Pecan Dressing
 Categories: Stuffing, Pork, Breads, Nuts, Herbs
      Yield: 9 servings
 
    3/4 c  Unsalted butter; + more for
           - baking dish
      1 lb Day-old cornbread; in 1
           - 1/2"-2" pieces
      1 lb Bulk breakfast sausage
  2 1/2 c  Chopped yellow onions
  1 1/2 c  Celery; sliced 1/4"
    1/4 c  Apple cider vinegar
      3 c  Chicken broth; divided
  1 1/4 c  Chopped toasted pecans
    1/2 c  Chopped flat-leaf parsley
      2 tb Chopped fresh sage
      1 tb Chopped fresh rosemary
      1 tb Chopped fresh thyme
      2 ts Kosher salt
      1 ts Fresh ground black pepper
      2 lg Eggs
 
  Arrange racks in upper and lower thirds of oven; preheat
  to 250øF/120øC.
  
  Butter a 13"x 9" x 2" baking dish; set aside. Scatter
  cornbread 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"-1" pieces with a
  wooden spoon, until browned, 8-10 minutes. Transfer to
  bowl with cornbread 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 cornbread in
  bowl.
  
  Return skillet to heat. Add vinegar; cook, scraping up
  browned bits from bottom of pan, for 1 minute. Pour into
  bowl with cornbread. 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 350øF/175øC.
  
  Whisk 1 1/2 cups broth and eggs in a small bowl. Fold
  gently into cornbread until thoroughly combined, taking
  care not to mash cornbread (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, 40-45 minutes longer (if chilled, add 10-15
  minutes).
  
  by Victoria Granof
  
  Bon Appétit | November 2012
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Mary had a little LAMB.  The doctor was surprised.
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