JÄGER AND BUTTER CARAMELIZED ONION, SHALLOT AND GARLIC
JÄGER SPICED PECANS
JÄGER HYDRATED DRIED CHERRIES
JÄGER CORNBREAD STUFFING
For Jäger and Butter Caramelized Onion, Shallot and Garlic:
Melt butter in sauté pan. Add onion, shallot and garlic. Cook on low to medium heat and allow ingredients to slowly caramelize. About 10 to 15 minutes. Deglaze with Jäger and season with kosher salt and black pepper. Transfer to sheet tray and allow to cool.
Place all ingredients in a bowl and mix well. Place pecans on a pam sprayed sheet tray and roast in 350 degree oven for 5 to 10 minutes until pecans are roasted. Season pecans with kosher salt while still hot. Allow to cool and rough chop.
For Jäger Hydrated Dried Cherries:
Place rough chopped cherries in small bowl. In a small sauté pan bring Jäger and chicken stock to a simmer. Pour hot Jäger and chicken stock over dried cherries and allow to reconstitute.
In large bowl crumble cornbread. Add all the above ingredients. Add Jäger and butter caramelized onion shallot and garlic. Add Jäger spiced pecans. Add Jäger hydrated cherries and liquid (Jäger and chicken stock). Season with kosher salt and pepper and mix well.
Lightly butter a 2 inch deep, 12 inch x 10 inch baking pan. Add the Jäger cornbread stuffing mixture and pack tightly. With a small knife create crosshatch marks on top of Jäger cornbread. Drizzle a small amount of melted butter on top. Place in 350 degree oven and allow to cook until edges just begin to brown. About 20 minutes. Remove from oven and allow to cool. Cut cornbread into squares and serve warm.
Serves 6 to 8 Guests