H O W-T O
Buy Better Nuts
No tree in the family?
Purchase your pecans. Here
are my two favorite sources.GROCERY STORE
I can always find South
Georgia Pecan Co.’s (georgia
pecan.com) nuts at the local
grocer, near the produce
section. They’re plump,
meaty, and fresh.
MAIL ORDER
Nuts.com is a great website
for larger amounts; you can
get 1- and 5-pound bags
or a 30-pound case of
Georgia-grown pecans.SOUTHERNLIVING.COM / NOVEMBER 2019
125
skillet. Bake at 450°F until lightly
browned and a wooden pick inserted
in center comes out clean, about
20 minutes. Invert onto a wire rack;
cool completely, about 30 minutes.
- 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. - Crumble 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 top is lightly browned and Dressing
is set, 30 to 35 minutes. Cool 10 minutes
before serving.
Chocolate-Pecan Phyllo
Turnovers
ACTIVE 40 MIN. - TOTAL 1 HOUR, 50 MIN.
MAKES 1 1/2 DOZEN|
1/4 cup packed light brown sugar
1 Tbsp. honey
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. kosher salt
1/2 cup, plus 2 Tbsp. unsalted butter,
softened and divided
3/4 cup chopped toasted pecans
2/3 cup semisweet chocolate chips,
divided
1/2 (16-oz.) pkg. frozen phyllo dough
(14- x 9-inch sheets, such as
Athens), thawed overnight
- Preheat oven to 375°F. Beat sugar,
honey, cinnamon, cardamom, salt,
and 2 tablespoons of the butter
with a stand mixer fitted with paddle
attachment on medium-high speed
until well combined and creamy, about
3 minutes. Stir in pecans and 1/3 cup
of the chocolate chips. Set aside. - Place remaining 1/2 cup butter in a
small microwavable bowl. Microwave on
HIGH until melted, about 30 seconds. - Place 1 phyllo sheet on a work
surface. (Cover remaining sheets with
a damp paper towel to prevent drying.)
Brush phyllo lightly with a small amount
of melted butter. Top with another
sheet; brush lightly with butter. Top with
a third sheet; brush lightly with butter.
Cut stack lengthwise into thirds. Spoon
about 1 tablespoon of pecan mixture
onto 1 end of each phyllo strip. Fold
1 corner of phyllo over filling to form a
triangle; keep folding along length of
strip. Place triangle, seam side down,
on a baking sheet lined with parchment
paper. Brush lightly with butter. Repeat
with remaining phyllo, butter, and filling
to make 18 turnovers. Reserve any
remaining sheets for another use.- Bake turnovers in preheated oven
until golden brown, 18 to 20 minutes.
Cool turnovers on baking sheet 2
minutes. Transfer to a wire rack, and
cool completely, about 30 minutes. - Place remaining 1/3 cup chocolate
chips in a microwavable bowl. Micro-
wave on HIGH until melted and smooth,
about 1 minute, stirring every 30
seconds. Spoon melted chocolate into
a small ziplock plastic bag. Seal bag,
and snip a tiny hole in 1 corner. Squeeze
to drizzle chocolate over turnovers.
Let stand until set, about 20 minutes. å