Southern Style Peach, Pecan, Sage and Cranberry Dressing

Southern Style Peach, Pecan, Sage and Cranberry Dressing

8 cups artisan bread, cubed
4 cups corn bread, cubed
3 stalks celery, diced
1/2 sweet onion, finely chopped
1/2 cup butter
1/4 pepper
2 tbsp fresh chopped parsley
2 tbsp fresh sage, snipped

1/2 cup dried peaches, snipped
1/2 cup dried cranberries
1/4 cup toasted pecan pieces
1 large egg
1/2 cup cream
1/2 – 3/4 cup chicken broth
Zest of 1/2 orange

Heat oven to 350
Place bread, cornbread in a large bowl. Add parsley, sage and pepper.
Set aside.
In a large sauté pan, melt butter, cook onion and celery until soft. Drizzle over bead mixture and toss to coat.
Whisk together, egg and cream, stir in 1/2 cup of the chicken broth. Drizzle over bread mixture and stir to mix. Add in dried peaches, cranberries, pecans, and orange zest. Add additional broth if necessary. Pour into a buttered baking dish, cover and bake for 35-40 minutes, uncovering the last 5-10 minutes to brown top if desired.

Makes enough to stuff a 10-14 pound turkey

Recipe by AmyRichardson


Southern Style Peach, Pecan, Sage and Cranberry Dressing

Come Thanksgiving Dinner, most of us have traditional recipes that we have to eat every year. But if you think you might be up for trying a new twist on your stuffing, this is the version you have to try. It’s infused with all the southern charm you would expect if you were invited to dinner at a beautiful plantation in the South. Picture sweet peaches, roasted pecans and wonderful flavors of Thanksgiving. It’s traditional, with a twist.