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Cornbread-and-Biscuit Dressing

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Recipe photo courtesy of Anna Williams

Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.

Source: Martha Stewart Living, November 2007
Servings

Ingredients

Directions

Cook's Notes

You'll need to crumble the cornbread and biscuits and let them dry overnight. (You can substitute store-bought for the homemade.) To toast pecans, spread them on a rimmed baking sheet, and bake in an oven heated to 350 degrees for 10 minutes. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.

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  • epicurianstephanie
    15 NOV, 2009
    This is very close to my grandmother's recipe. I can't believe I found another recipe that uses cornbread and biscuits, just like she does!
    Reply

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