Apple Pecan Cornbread Dressing
An old-fashioned baked cornbread stuffing, with the added deliciousness of sage, ginger pecans and apples.
Credit: Inspired by Courtney Bond
Ingredients:
- 1 (9×9 inch) pan cornbread (savory – not sweet!), cooled and loosely crumbled
- 1 (8 ounce) package herb-seasoned dry bread stuffing mix OR 5 cups of dried white bread torn loosely
- 1 cup butter
- 1 cup chopped celery
- 1 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 tablespoons chopped fresh parsley
- 3 teaspoons dried sage
- 3 eggs, beaten
- 1 cup apple juice
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups chopped apples
- 2 cups Better Halves Pecan Pieces, divided
Directions:
- Preheat oven to 350°F
- Grease a 3-quart casserole dish with butter.
- In a heavy saucepan, liquefy butter and sauté onion and celery for 8-10 minutes until soft.
- Mix salt, ginger, parsley, sage, stuffing mix, and cornbread in a big bowl. Stir in beaten egg, apple juice, chicken broth, milk, 1½ cups pecan pieces, chopped apple and onion and celery mixture. Spoon dressing into the prepared casserole dish.
- Top with remaining pecans and bake for 30-35 minutes until lightly browned on top and heated through.
Share This:
Start With the Best Ingredients!
