All Dressed Up

MINI CRANBERRY-PECAN CORNBREAD DRESSINGS

Makes 6 servings

1½ cups fresh or thawed frozen cranberries
¼ cup sugar
¼ cup water
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.

In a small saucepan, stir together cranberries, sugar, and ¼ cup water, and bring 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;