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Pecan-Buttermilk Dressing Cakes

Jennifer Davick; Cari South
Prep time 15 mins
Bake time 5 mins
Cook time 15 mins
Yield Makes 8 servings

Ingredients

  • 1 cup pecan halves
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons to 1 Tbsp. rubbed sage
  • 1 1/2 teaspoons olive oil
  • 1/2 cup sweetened dried cranberries, chopped
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 2 cups buttermilk

How to Make It

  1. Place pecans in a single layer in a shallow pan. Bake at 350° for 5 minutes or until toasted, stirring occasionally. Coarsely chop.

  2. Sauté onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and 1/2 cup water; bring to a boil, and cook 10 minutes or until water evaporates. Remove from heat.

  3. Combine flour and next 3 ingredients. Whisk together eggs and buttermilk; stir in flour mixture, onion mixture, and pecans just until combined.

  4. Drop batter by tablespoonfuls into a hot greased skillet. Cook, in batches, over medium-high heat 1 to 2 minutes on each side or until golden. Serve immediately.