Mini Cranberry-Pecan Cornbread Dressings
Makes 6 (6-inch) skillets
  • 1½ cups fresh or frozen cranberries
  • ¼ cup water
  • ¼ cup sugar
  • 6 tablespoons unsalted butter
  • 2½ cups sliced leeks (white and light green parts only)
  • 2 cups chopped celery
  • 1 cup chopped pecans, divided
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 10 cups cubed day-old cornbread
  • 2½ cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  1. Preheat oven to 350°. Place 6 (6-inch) cast-iron skillets on a rimmed baking sheet. Spray skillets with cooking spray
  2. In a small saucepan, bring cranberries, ¼ cup water, and sugar to a boil over medium-high heat. Reduce heat to medium, and simmer until berries have softened but not burst, about 5 minutes. Remove from heat; drain.
  3. In a large skillet, melt butter over medium-high heat. Add leeks and celery; cook, stirring occasionally, until tender, about 15 minutes. Add ⅔ cup pecans, sage, and thyme; cook for 3 minutes. Remove from heat.
  4. In a large bowl, stir together leek mixture, cornbread, broth, eggs, salt, pepper, and 1 cup cranberries until combined. Spoon mixture into prepared skillets. Top with remaining ½ cup cranberries and remaining ⅓ cup pecans.
  5. Bake until lightly browned, about 30 minutes.
Recipe by Southern Cast Iron at