Cornbread Pecan Stuffing

You can always make your own cornbread from a mix (regular or gluten-free) or our recipe for Nana’s Thin Cornbread. Another option is to buy prepared cornbread, usually available around the holidays. Do not substitute the dried stuffing mix for the cornbread in this recipe, as it requires more liquid and fewer seasonings.

The same is true for biscuits: make ahead with a mix or buy a package of baked biscuits. You can substitute bread for the biscuits too.

Plan ahead and allow the bread to dry out somewhat overnight on the counter.

Difficulty:

Moderate

Cost:

Moderate

Serves:8people

Serving Size:1 cup

Cornbread Pecan Stuffing

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This is a Southern-style dressing/stuffing for Thanksgiving turkey. Cook it in your 8-inch x 8-inch square baking dish or a slow-cooker if you have one. Refrigerate anything that doesn't fit and cook the next day. We do not include the time required for baking your own cornbread and/or biscuits in the prep time. That's an optional step you can do weeks before and freeze. Otherwise just buy the breads at the grocery store.

• CourseSide Dish
• CuisineAmerican

Tools:measuring cups and spoons, medium and large bowl, knife and cutting board, large (10 to 12-inch skillet), 8 x 8-inch baking dish

	Prep Time
	30 minutes

Cook Time

30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Difficulty: Moderate Cost: Moderate Serves:8people Serving Size:1 cup

Cornbread Pecan Stuffing Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is a Southern-style dressing/stuffing for Thanksgiving turkey. Cook it in your 8-inch x 8-inch square baking dish or a slow-cooker if you have one. Refrigerate anything that doesn't fit and cook the next day. We do not include the time required for baking your own cornbread and/or biscuits in the prep time. That's an optional step you can do weeks before and freeze. Otherwise just buy the breads at the grocery store. CourseSide Dish CuisineAmerican Tools:measuring cups and spoons, medium and large bowl, knife and cutting board, large (10 to 12-inch skillet), 8 x 8-inch baking dish Prep Time 30 minutes Cook Time 30 minutes Prep Time 30 minutes Cook Time 30 minutes

Ingredients

Dry ingredients:

• 4 cups corn bread crumbled
• 2 large biscuits or 4 slices of bread
• 1/2 tablespoon thyme leaves, fresh or dried
• 1/2 tablespoon sage leaves, fresh or dried
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Wet ingredients:

• 1 small onion
• 2 stalks celery
• 2 tablespoons butter
• 1/2 cup chopped pecans (reserve 2 tablespoons)
• 1 cup milk or half and half
• 2 large eggs
• 2 cups chicken broth (add more if desired)
• 1/2 cup chopped parsley

Servings: people

Units:MetricUS Imperial

Instructions

For dry ingredients:

1. Leave cornbread and biscuits or bread out overnight to dry slightly (or dry in a warm oven until slightly dried). Crumble.
2. Stir together the cornbread and breadcrumbs, herbs and seasonings in a large bowl. Chef’s Tip: You can do this the day before and store in a sealed container.

For wet ingredients and to assemble:

1. When ready to assemble, preheat oven to 350°F. Spray or rub oil into an 8 x 8-inch baking dish.
2. Chop the onion and celery. Heat butter in a large skillet over medium-low heat. Add onion and celery and cook for 3 minutes. Chop pecans, reserve 2 tablespoons and add remainder to onion mixture. Cook and stir another 2 minutes. Add to cornbread mixture.
3. Mix eggs and milk together with a whisk or fork in a medium bowl and add to cornbread mixture.
4. Stir in broth until desired consistency — should be very moist. Spray or rub oil into an 8 x 8-inch baking dish. Pour mixture into baking dish.
5. Chop parsley and stir into mixture.
6. Bake for 45 minutes or until browned on top and center is set.

Recipe Notes

VARIATION: 

Pour into a slow cooker and cook on low for about 4 hours, while you prepare and cook the turkey. (This will free up a dish and the oven.)

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