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Southern Living Best Fall Recipes
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Fall is the South's favorite season, and this special collector's edition from Southern Living covers all the classic flavors, including pumpkin, pecan, apple, caramel, and more. Our test kitchen pros have turned out warm and comforting recipes, including soups, stews, and comfort-food favorites like casseroles and pot pies. We're even sharing our very best recipe for apple pie, which is one of our most requested recipes ever.
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Reviews for Southern Living Best Fall Recipes
Rating: 4 out of 5 stars
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Book preview
Southern Living Best Fall Recipes - Meredith Corporation
Melvin
THE GIVING TREE
If you’re lucky enough to live near pecan trees, they will bestow upon you a mighty precious—and delicious—bounty
By Ann Taylor Pittman
ANTONIS ACHILLEOS; PROP STYLING: KATHLEEN VARNER; FOOD STYLING: EMILY NABORS HALL
My family and I were in Big Level, Mississippi, to spend the holidays with some relatives of my husband, Patrick, and that always meant one thing: pecan time! Shortly after we arrived, my brother-in-law Jamie pointed to a table completely covered in shelled nuts. Well, do you think we have enough?
he joked. With help from his wife, Bethany, and their three kids, he had scooped up 90 pounds of pecans from beneath the huge tree at Uncle Kendell and Aunt Betty’s place next door. Then they’d taken them to get cracked and blown,
which meant most of the shell had been removed but the nuts still needed a final cleaning to take out any lingering pieces and those bitter, corky parts. Over the course of our visit, we made memories around that table—gathering to tell stories, laugh, and sip bourbon, all while painstakingly picking through (and nibbling on) pecans. The little kids would sit in our laps and join in every now and then, filling their cheeks like chipmunks. I’ve always loved local pecans. When I was growing up in small Mississippi towns, a wooden bowl of mixed shell-on nuts usually topped our coffee table in the winter. Sometimes there would just be pecans—I knew they were a gift from a kind friend or neighbor with a prolific tree. Later, when Patrick and I lived near downtown Birmingham about 12 years ago, we had a pecan tree in our yard that proved fruitful around every other year. We’d sometimes notice people stopping on the sidewalk to gather nuts, and it made us happy to see others appreciate their worth too. These pecans might be longer and skinnier than the grocery store ones, but those idiosyncrasies speak to terroir, to being a natural, untouched product of your locale. And cracking them is part of what makes them special—like opening a present someone gives you, as opposed to buying one for yourself.
Herby Pecan-Cornbread Dressing
ACTIVE 30 MIN.
TOTAL 1 HOUR, 45 MIN.
SERVES 12
CORNBREAD
2 cups medium-grind whole-grain cornmeal
⅔ cup white whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 ¼ tsp. kosher salt
1 ½ cups whole buttermilk
¼ cup canola oil or vegetable oil
2 large eggs, lightly beaten
¼ cup unsalted butter
DRESSING
½ cup unsalted butter
1 large yellow onion, chopped (about 2 cups)
8 stalks celery, chopped (about 2 cups)
2 Tbsp. fresh thyme leaves
2 Tbsp. finely chopped fresh sage
1 ¾ tsp. kosher salt
1 tsp. black pepper
3 cups unsalted chicken stock
⅓ cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 cup toasted pecan halves
1. Prepare the Cornbread: Place a 10-inch cast-iron skillet in oven. Preheat oven to 450°F. (Leave skillet in oven.)
2. Stir together cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Add butter-milk mixture to cornmeal mixture; stir until combined. Carefully add butter to hot skillet. Return skillet to oven; bake until butter melts and lightly browns, about 1 minute. Carefully add melted butter to batter, and stir to combine. Immediately pour batter into hot skillet. Bake at 450°F until a wooden pick inserted in center comes out clean, about 20 minutes. Invert onto a wire rack; cool completely, about 30 minutes.
3. Prepare the Dressing: Reduce oven temperature to 375°F. Melt butter in a large skillet over medium. Add onion and celery. Cook, stirring occasionally, until tender, 12 to 14 minutes. Stir in thyme, sage, salt, and pepper. Cook until fragrant, about 2 minutes. Remove skillet from heat; cool 15 minutes.
4. Crumble the cooled cornbread into a large bowl. Stir in onion mixture, stock, parsley, and eggs. Fold in pecans. Spoon mixture into a greased (with cooking spray) 13- x 9-inch baking dish. Bake at 375°F until the top is lightly browned and the dressing is set, 30 to 35 minutes. Cool 10 minutes before serving.
Sorghum-Pecan Monkey Bread Muffins
ACTIVE 30 MIN.
TOTAL 50 MIN., PLUS 8 HOURS CHILLING
SERVES 12
1 cup chopped toasted pecans,
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