Pecan-Sage Cornbread Dressing

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 stick

Butter

2 stalks

Celery , chopped

1/2 pckg

Cornbread

1

Onion , chopped

1/2 pckg
(12 oz)

Stuffing Mix

I used Pepperidge Farm Herb-Seasoned Stuffing

1 tsp

Rubbed Sage

1 cup

Chopped Pecans

58 fl oz

Chicken Broth

as needed

Nonstick Cooking Spray

Cooking Instructions

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Step 1

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

Step 2

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

Step 3

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) .

Step 4

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

Step 5

Combine softened celery and onion.

Step 6

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

Step 7

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

Step 8

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

Step 9

Remove from oven and serve immediately.