I made this recipe for our family Thanksgiving gathering last year. The theme of all my recipes was using Texas Pecans. This recipe was so delicious that I wanted to share with you!
Download a printable version of the full recipe, just click on the hyperlink below:
Real Texas Honey Cornbread Dressing
Deviled Pecans
3 cups Pecan halves
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Tabasco Sauce
1/4 teaspoon Cumin Powder
1 teaspoon Kosher Salt
1 tablespoon Worcestershire Sauce
1/2 teaspoon smoked Paprika
1 tablespoon Ancho Chile Powder
1/2 cup Turbinado Sugar
2 Egg Whites beaten to soft peaks
Directions
Take the pecan halves and put them in a big bowl. Add smoked paprika, salt, ground cumin, Cayenne pepper, garlic powder and onion powder to the pecans. Now add ground ancho chili powder, tabasco, Worcestershire Sauce, Turbinado Sugar and beaten egg whites. Mix it all up until the pecans are coated.
Put the pecans on a cookie sheet that is covered with parchment paper. Bake in an oven for 3 minutes at 325°F degrees.
Take the pecans out of the oven, stir, put back in the oven and continue to bake for 18 more minutes until the pecans are dry and roasted. Check the pecans every five minutes to make sure they don’t burn.
Once the pecans are baked, take them off the parchment paper and put the pecans on paper towels to drain.
Dressing
2 sticks Butter cut into chunks
2 medium Yellow Onions, chopped
3 ribs Celery, chopped
1 tablespoon fresh Rosemary, finely chopped
1 tablespoon fresh Sage, chopped
1 tablespoon fresh African Blue Basil, chopped
2 pinches Kosher Salt
2 pinches Black Pepper
1 pound bulk spicy Italian Sausage
6 cups Real Texas Honey Cornbread, half crumbled, half cut into 1/2″ cubes
1 cup fresh Parsley, chopped
3 cups deviled Pecans
1/4 cup good quality Bourbon (can be substituted with chicken stock)
1/2 to 3/4 cup Chicken Stock (enough to moisten the mixture)
Directions
Add onion to butter that is cubed, turn your heat down when the onions are translucent. Add the celery, rosemary, sage, basil, salt and pepper. Stir and allow the mixture to cook a bit longer.
Brown the sausage. Add the onion mixture to the sausage in a big pot and mix it well.Add the crumbled and cubed cornbread to the pot and mix it well. Add the pecan and parsley. Add one fourth cup of any type of Bourbon to the mixture and stir the mixture well. Add chicken broth to the mixture and mix well for few minutes.
Put the mixture in a greased oven dish and bake at 350°F degrees until the mixture is heated thoroughly.
The Real Texas Honey Cornbread Dressing is out of the oven now and is ready to be served!
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