Best Pecan Cornbread Dressing Recipes

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APPLE PECAN CORNBREAD DRESSING



Apple Pecan Cornbread Dressing image

Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.

Provided by Earla Taylor

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
½ teaspoon ground ginger
½ teaspoon salt
¾ cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
½ cup chopped pecans
2 cups apple juice
3 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
  • Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
  • In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
  • Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 67.6 g, Cholesterol 146.1 mg, Fat 31.9 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 14.4 g, Sodium 1244.1 mg, Sugar 18.5 g

PECAN-CORNBREAD DRESSING



Pecan-Cornbread Dressing image

Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 cups water
1/2 cup butter
1 package (16 ounces) cornbread stuffing mix
10 bacon strips, diced
1 cup chopped celery
1-1/2 cups chopped green onions
1/2 cup coarsely chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. , Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.

Nutrition Facts : Calories 404 calories, Fat 26g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1035mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

PECAN CORNBREAD DRESSING



Pecan Cornbread Dressing image

Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h5m

Number Of Ingredients 10

1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Classic Buttermilk Cornbread
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated

Steps:

  • Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
  • To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
  • If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.

Nutrition Facts : Calories 487 g, Fat 30 g, Fiber 3 g, Protein 12 g

CORNBREAD, SAUSAGE, AND PECAN DRESSING



Cornbread, Sausage, and Pecan Dressing image

Provided by Victoria Granof

Categories     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Sausage     Pecan     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound day-old cornbread, broken into 1 1/2"-2" pieces (9 cups)
1 pound breakfast sausage links, casings removed
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/4 cup apple cider vinegar
3 cups low-sodium chicken broth, divided
1 1/4 cups chopped toasted pecans (optional)
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 large eggs

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
  • Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
  • Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
  • Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
  • Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
  • Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

CORNBREAD, SAUSAGE, AND PECAN DRESSING



Cornbread, Sausage, and Pecan Dressing image

Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!

Provided by Recipe Baroness

Categories     Grains

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

1 (16 ounce) package ground pork sausage
1 large onion, chopped
2 large celery ribs, chopped
2 lbs pepperidge farms cornbread stuffing mix
1 1/2 cups coarsely chopped pecans
1/4 cup chopped fresh parsley
2 cups chicken broth
1/2 cup butter
1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
2 hard-boiled eggs, chopped up

Steps:

  • Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
  • Remove sausage, reserving 1 tablespoon drippings in skillet.
  • Drain sausage on paper towels.
  • Saute onion and celery in hot drippings over medium-high heat until tender.
  • Remove vegetables with a slotted spoon.
  • Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
  • Spoon into a lightly greased 13- x 9-inch baking dish.
  • Bake, covered, at 350° for 30 minutes or until thoroughly heated.
  • Note:.
  • If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.

Nutrition Facts : Calories 598.2, Fat 31.9, SaturatedFat 10.1, Cholesterol 82.9, Sodium 1509.5, Carbohydrate 61.9, Fiber 12.6, Sugar 5.1, Protein 16.7

CHERRY-PECAN CORNBREAD DRESSING



Cherry-Pecan Cornbread Dressing image

Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

3 tablespoons plus 1 1/2 teaspoons unsalted butter
Cornbread
3/4 cup dried cherries, chopped
3/4 cup chopped pecan pieces
3/4 cup chopped onion
2/3 cup chopped celery
2 tablespoons chopped shallots
2 teaspoons fresh finely chopped sage
1 1/2 teaspoons chopped fresh thyme leaves
1 3/4 cups homemade or store-bought low-sodium chicken stock
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 325 degrees. Using 2 tablespoons butter, butter a standard 12-cup muffin tin; set aside.
  • Break cornbread into medium-fine pieces by hand in the pan it was baked in; add cherries and pecans; set aside.
  • Heat remaining 1 tablespoon plus 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion, celery, shallots, sage, and thyme; cook, stirring, until onions are translucent. Add chicken stock and bring to a simmer; let simmer for 5 minutes and remove from heat.
  • Pour vegetable mixture over cornbread and mix to combine; let cool slightly. Stir in eggs and season with salt and pepper.
  • Using your hands or an ice cream scoop, fill prepared muffin tin with cornbread mixture. Transfer to oven and bake until set, about 40 minutes. Let cool before removing from muffin tins.

CORNBREAD, SAUSAGE AND PECAN DRESSING



CORNBREAD, SAUSAGE AND PECAN DRESSING image

Categories     Side     Thanksgiving

Number Of Ingredients 15

1 - 16oz pkg ground pork sausage
1 large onion, chopped
2 large celery ribs, chopped
Cornbread (about 5 c crumbled)
1 1/2 c chopped pecans
1/4 c fresh parsley
1 1/2 c chicken broth
1/4 c dry sherry
1/4 c heavy cream
1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme
Optional:
Soak dried cranberries or cherries in dry sherry and add to mixture...or saute granny smith apples
1/4 tsp nutmeg

Steps:

  • Cook sausage in large skillet; Remove sausage; Saute onion and celery in drippings; Combine cornbread, sausage, vegetables and remaining ingredients in large bowl; Spoon into greased 13X9; Bake at 350 got 30 min

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