Cranberry-Pecan Corn Bread Dressing Recipe

Name: Cranberry-Pecan Corn Bread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon sugar; 1/2 cup 1% low-fat milk; 1 large egg, lightly beaten; Cooking spray; 1 tablespoon butter; 3/4 cup chopped onion (1/2 medium); 1/2 cup chopped celery (1 stalk); 2 teaspoons chopped fresh sage; 1 teaspoon chopped fresh thyme; 1/4 teaspoon black pepper; 1/2 cup chopped pecans, toasted; 1/2 cup dried cranberries; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1/4 cup 1% low-fat milk; 1 large egg; 1 large egg white

Servings: persons

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
Cooking spray
1 tablespoon butter
3/4 cup chopped onion (1/2 medium)
1/2 cup chopped celery (1 stalk)
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup 1% low-fat milk
1 large egg
1 large egg white

1
Preheat oven to 425u00b0.
2
Combine first 5 ingredients in a medium bowl. Combine 1/2 cup milk and 1 egg in a small bowl, stirring well. Add milk mixture to dry ingredients, stirring just until moist. Pour batter into an 8-inch square pan coated with cooking spray. Bake at 425u00b0 for 13 minutes or until golden. Cool in pan.
3
Reduce oven temperature to 350u00b0.
4
Crumble corn bread into small pieces in a large bowl.
5
Melt butter over medium heat in a medium nonstick skillet. Add onion and celery, and saute 4 minutes or until tender. Stir in sage, thyme, and pepper. Add celery mixture, pecans, and cranberries to crumbled corn bread, and stir.
6
Combine chicken broth, 1/4 cup milk, egg, and egg white. Add chicken broth mixture to corn bread mixture, stirring gently to combine. Spoon mixture into an 8-inch square pan coated with cooking spray. Bake at 350u00b0 for 30 minutes or until set and lightly browned.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Cranberry-Pecan Corn Bread Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cranberry-Pecan Corn Bread Dressing

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