Corn Bread, Apple, and Pine Nut Dressing with Fresh Sage

Title:
Corn Bread, Apple, and Pine Nut Dressing with Fresh Sage

Yield:
12 Servings

Categories:
Dish




Ingredients:




----------------------------------DRESSING----------------------------------


   3/4 c  Pine nuts


   3/4    Sticks unsalted butter; (6


          -T.)


     3 c  Onion; coarsely diced


 1 1/2 ts Dried thyme; crumbled


     3 lg Baking apples; (about 1.5


          -lbs total)


   1/2 c  Chopped fresh sage


     1 ts Salt


          Two recipes day old corn


          -bread (below), coarsely


          -crumbled (about 13 cups)


 2 1/2 c  Chicken broth


          Homemade or canned


     2 ts Freshly ground black pepper





-------------------------GOOD
OLD CORN BREAD RECIPE-------------------------


 1 1/4 c  Unbleached all-purpose flour


   3/4 c  Yellow cornmeal; preferably


          -stone-ground


     2 tb Sugar


     2 ts Baking powder


   1/2 ts Salt


     1 c  Cultured buttermilk; at room


          -temperature


     1    Egg; beaten


     5 tb Unsalted butter; melted





 Directions for Good Old Corn Bread (need 13 cups for the above Dressing):


 


 Position a rack in the middle of the oven and preheat oven to 400. Grease


 an 8" square baking pan.


 


 In a large bowl, stir together flour cornmeal, sugar, baking powder, and


 salt. Add the buttermilk, egg and melted butter and stir until partially


 combined. Transfer the batter to the baking pan and spread it to the edges.


 Bake 20 minuted, or until the corn bread is firm, the edges are golden, and


 a tester inserted into the center comes out clean.


 


 Cool 5 minutes on a rack before cutting. Serve hot or warm, or use corn


 bread in bread pudding. Serves 8.


 


 Directions for Dressing:


 


 Preheat oven to 375.


 


 Spread the pine nuts in a single layer in a shallow metal baking dish (pie


 pan) and bake, stirring once or twice, until golden brown, 7-10 minutes.


 Transfer to a bowl and cool.


 


 In a large skillet over medium heat, melt the butter. Add the onions and


 thyme and cook, covered, stirring once or twice, for 5 minutes. Add the


 apples and cook, covered, stirring once or twice, for 5 minutes. Remove


 from heat, stir in sage and salt, and cool to room temperature. The


 dressing can be prepared to this point several hours in advance.


 


 Position a rack in the middle of the oven and turn the oven up to 400.


 Butter a large shallow baking dish (of about a 4 qt capacity). In a large


 bowl, thoroughly toss together the crumbled corn bread, apple mixture, and


 pine nuts. Stir in the chicken broth and the freshly ground black pepper


 and mix throughly. Spoon the dressing into the baking dish and bake


 uncovered for about 40 minutes, or until the top is lightly browned and the


 dressing is steaming. Serves 12.


 


 Notes: I have used this stuffing recipe for the last few years and have


 gotten rave reviews. It calls for pine nuts (which I personally think taste


 really rotten), but they can be substituted with most any nut. Hope you


 like it!!!!


 


 Posted to RecipeLu Digest V1 #234 by Rodeo46898@aol.com on Nov 9, 1997,


 MC_Buster converted by Brenda Adams.


 Posted to recipelu-digest Volume 01 Number 235 by Badams


 
on Nov 09, 1997