New This Month

Pecan Cornbread Dressing


Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, November 2008


  • 1 1/2 cups coarsely chopped pecans
  • 4 tablespoons butter, plus more for baking dish
  • 1 large onion, finely chopped
  • 3 celery stalks, finely chopped
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Classic Buttermilk Cornbread
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, beaten
  • 2 cups reduced-sodium chicken broth, heated


  1. Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.

  2. To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.

  3. 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. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.

Reviews Add a comment

  • kayhuff
    30 NOV, 2008
    I have to disagree. This was the worst dressing I have ever made or had. Dry, too coarse, boring. None of the 15 ppl I had for Thanksgiving liked it. I even followed the recipe for homemade cornbread and it still stunk!
  • allisonburgueno
    20 NOV, 2008
    This was lovely...I have Celiac disease so I had to make my own version of cornbread - but it turned out spectacular! Thanks again!