Pecan Cornbread Dressing

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Nothing quite speaks of Fall more than turkey, pecans, and dressing.  Here you have just the dressing to compliment your turkey dinner.  This pecan dressing is also good the next day on turkey sandwiches


  • 1 1/2 cups Pecan Pieces
  • 4 Tbl. Butter
  • 1 large onion, chopped
  • 3 Celery Stalks, chopped
  • Salt & pepper
  • 1/2 cup Dry White Wine, such as Sauvignon Blanc
  • 1 recipe Buttermilk Cornbread, cubed
  • 3 Tbl. Sage, chopped
  • 3 large Eggs, beaten
  • 2 cups Chicken Broth, heated


Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet and toast for 5 minutes. Set aside. In a large skillet, melt butter over medium heat. Add onion and celery, season with salt and pepper. Cook, stirring occasionally, until softened, about 8 minutes. Add wine and cook until evaporated, about 5 minutes. Transfer to a large bowl and let cool.

In bowl, add cornbread, sage, eggs and pecans. Season with 1 1/2 tsp salt and tsp pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently. If dry then add more broth.

If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2 quart baking dish. Pour up to 1 cup remaining broth over top to moisten. Bake, covered for 30 minutes. Uncover and bake until brown, about 15 minutes.

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