This cranberry pecan cornbread dressing can be assembled a day in advance and baked just before your meal.
Photo by Iuliia Nedrygailova
Serves 10–12
1 8-inch cast-iron skillet of cornbread, crumbled
3–4 cups dry white bread, cubed
1 stick (8 tablespoons) unsalted butter, room temperature, divided
½ cup canola or vegetable oil, divided
1 ½ cups chopped shallots
1 cup chopped celery
½ cup chopped parsley
1 teaspoon dried thyme
¼ teaspoon ground sage
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 large eggs
2 cups chicken stock (more if needed)
1 cup chopped toasted pecans
1 cup dried cranberries
Preheat oven to 350 F. Combine cornbread and bread in a very large mixing bowl. Heat 6 tablespoons butter and ¼ cup oil in a large sauté pan/skillet over medium heat. Add shallots and celery and sauté until soft. Let cool slightly and add to cornbread mixture. Add parsley, thyme, sage, salt and black pepper and toss. Add eggs and toss again lightly. Add enough chicken broth to moisten (moist but not “runny”). Fold in pecans and cranberries enough to incorporate all ingredients, but do not overmix.
Spoon into a 13 x 9-inch baking dish—do not pack. Dot top with remaining 2 tablespoons butter, and drizzle lightly with remaining oil. (At this point, you can refrigerate and bake the next day—a great make-ahead option.) Bake, uncovered, for approximately 45 minutes or until slightly brown on top. Remove from oven, tent with foil and keep warm. To serve, spoon half of the dressing into the cavity of the crown roast to enhance the presentation, and serve the rest in a smaller serving dish on the side.
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