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

Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.

    Advertisement
  • Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).

  • Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more.

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.

Reviews (1)

40 Ratings
  • 5 star values: 17
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
11/15/2009
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!