RECIPE
9 INGREDIENTS10 STEPS1HR

Pecan-Sage Cornbread Dressing

5.0
4 Ratings
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Betty's Kitchen
I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
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This is a traditional Southern recipe that is great to accompany a holiday turkey.

1HR

Total Cooking Time

9

Ingredients
Betty's Kitchen
I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1/2 stick
2 stalks
Celery , chopped
1/2 pckg
Cornbread
1
Onion , chopped
1/2 pckg
Pepperidge Farm Herb-Seasoned Stuffing
1 cup
Chopped Pecans
58 fl oz
Chicken Broth
to taste
Nonstick Cooking Spray
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Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
In a medium-sized skillet, melt the Butter (1/2 stick) .
Step 3
Add Onion (1) and Celery (2 stalks) and sauté until softened.
Step 4
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 Pepperidge Farm Herb-Seasoned Stuffing (1/2 pckg) .
Step 5
Then add Rubbed Sage (1 tsp) and Chopped Pecans (1 cup) .
Step 6
Combine softened celery and onion.
Step 7
Open the Chicken Broth (58 fl oz) and pour them into the mixture. Mix well.
Step 8
Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (to taste) .
Step 9
Bake in the preheated oven for 35 minutes, or until brown and crisp around the edges.
Step 10
Remove from oven and serve immediately.

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