Pecan-Sage Cornbread Dressing

This is a traditional Southern recipe that is great to accompany a holiday turkey.

Total Time

1hr

5.0

4 Ratings

Author: Betty's Kitchen

Servings:

Ingredients

•

1/2 stick

Butter

•

2 stalks

Celery , chopped

•

1/2 pckg

Cornbread

•

Onion , chopped

•

1/2 pckg
(12 oz)

Stuffing Mix

•

1 tsp

Rubbed Sage

•

1 cup

Chopped Pecans

•

58 fl oz

Chicken Broth

•

as needed

Nonstick Cooking Spray

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

In a medium-sized skillet, melt the Butter (1/2 stick) . Add Onion (1) and Celery (2 stalks) and sauté until softened.

In a large bowl, crumble the Cornbread (1/2 pckg) . Cornbread should be roughly the size of 1/2 of an 8-inch pan of cornbread. Add the Stuffing Mix (1/2 pckg) .

Then add Rubbed Sage (1 tsp) and Chopped Pecans (1 cup) .

Combine softened celery and onion.

Open the Chicken Broth (58 fl oz) and pour them into the mixture. Mix well.

Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (as needed) .

Bake in the preheated oven for 35 minutes, or until brown and crisp around the edges.

Remove from oven and serve immediately.

Nutrition Per Serving

CALORIES

274

FAT

18.1 g

PROTEIN

5.7 g

CARBS

23.5 g