Pinyon Pine Nut Dressing

AuthorSite EditorCategory,
Yields1 Serving
 1 loaf cornbread or packaged cubes
 8 tbsp butter
 2 medium onions, finely diced
 2 stalks celery, finely diced
 1 tbsp dried rubbed sage (or native sage leaves)
 1 tsp dried marjoram
 1 tsp dried rosemary
 1 cup pinyon pine nuts, roasted
 ¼ tsp black pepper
1

Melt butter under low heat in a large frying pan, then add onion and celery and sauteed 5 minutes until soft. In a large bowl, crumble cornbread or add packaged cubes. Add pepper, rosemary, marjoram and pine nuts, then pour sauteed ingredients from frying pan. Sitr with a large spoon, slowly adding the broth until well mixed. Stuff fowl and bake, or place in a covered pan and bake one hour at 350 degrees.

Serves 8

Ingredients

 1 loaf cornbread or packaged cubes
 8 tbsp butter
 2 medium onions, finely diced
 2 stalks celery, finely diced
 1 tbsp dried rubbed sage (or native sage leaves)
 1 tsp dried marjoram
 1 tsp dried rosemary
 1 cup pinyon pine nuts, roasted
 ¼ tsp black pepper

Directions

1

Melt butter under low heat in a large frying pan, then add onion and celery and sauteed 5 minutes until soft. In a large bowl, crumble cornbread or add packaged cubes. Add pepper, rosemary, marjoram and pine nuts, then pour sauteed ingredients from frying pan. Sitr with a large spoon, slowly adding the broth until well mixed. Stuff fowl and bake, or place in a covered pan and bake one hour at 350 degrees.

Serves 8

Pinyon Pine Nut Dressing