David Wallace - Jake's Tyler: East Texas Pecan Dressing - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

David Wallace - Jake's Tyler: East Texas Pecan Dressing

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This is a southern style recipe for dressing (some say stuffing), because of the presence of corn bread. The further south, the more corn bread. The further north, more white bread.  Pecans are the ingredient that makes it so very special to East Texas.

4 cups of cubed corn bread

4 cups of cubed white bread (I like french, crust and all)

4 cups chicken broth or stock

1 cup dice celery

1 cup dice onion

1 cup pecans ( I like halves, slightly broken)

1 stick (1/2 cup) butter

salt, pepper, garlic powder, sage, to taste

I used 1 teaspoon of salt, pepper, and garlic. I used 2 tablespoons of dried sage.

Sage will vary in strength from one source to another. Dried is actually stronger than fresh. My advice is add it last, add little amount at a time, and taste it to your preference. Don't worry about it not being yet baked. There are no raw eggs used in this recipe.

In a skillet, lightly saute the onions and celery. In a large mixing bowl, add both breads,  sautéed vegetables, and broth. Gently mix. Add seasonings and pecans. Taste for sage strength. Mixture should fit in a 2 quart baking dish that has been lightly pre-greased. Top with one stick of butter. Cut the butter in small pieces or melt first, then pour over top. Bake at 350 degrees, for about 40 minutes.  You want it to be golden brown on the top. Adding dried cranberries(craisons), before baking, is an option.

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