Back to Cherry-Pecan Cornbread Dressing All Reviews for Cherry-Pecan Cornbread Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 12 6051_112310_cornbread.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 6051_112310_cornbread.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

6051_112310_cornbread.jpg

6051_112310_cornbread.jpg

Ingredients

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.

Reviews (4)

 Add Rating & Review     31 Ratings   5 star values:        5    4 star values:        7    3 star values:        10    2 star values:        6    1 star values:        3

Reviews (4)

Add Rating & Review     31 Ratings   5 star values:        5    4 star values:        7    3 star values:        10    2 star values:        6    1 star values:        3

Add Rating & Review

31 Ratings 5 star values: 5 4 star values: 7 3 star values: 10 2 star values: 6 1 star values: 3

31 Ratings 5 star values: 5 4 star values: 7 3 star values: 10 2 star values: 6 1 star values: 3

31 Ratings 5 star values: 5 4 star values: 7 3 star values: 10 2 star values: 6 1 star values: 3

  • 5 star values: 5 4 star values: 7 3 star values: 10 2 star values: 6 1 star values: 3

    Martha Stewart Member     Rating: 1.0 stars       11/26/2019   They never gave the recipe on how to make the cornbread!  

Martha Stewart Member     Rating: Unrated       11/21/2011   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.  

Martha Stewart Member     Rating: Unrated       12/18/2010   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!  

Martha Stewart Member     Rating: Unrated       12/02/2010   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.

    Martha Stewart Member

    Rating: 1.0 stars 11/26/2019

They never gave the recipe on how to make the cornbread!

Rating: 1.0 stars

Rating: Unrated 11/21/2011

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.

Rating: Unrated

Rating: Unrated 12/18/2010

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!

Rating: Unrated 12/02/2010

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.

All Reviews for Cherry-Pecan Cornbread Dressing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cherry-Pecan Cornbread Dressing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest