Cornbread-Pecan Dressing Recipe

Name: Cornbread-Pecan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 oz.) pkg. cornbread mix or 1 pone cornbread; 1 raw turkey liver; 2 c. finely chopped celery; 3/4 c. oleo; 1 c. finely chopped onion; 1/2 c. chopped parsley; 1/2 tsp. sage; 1/4 tsp. pepper or to taste; 1/4 to 1/3 c. chicken broth or to taste; 1 1/2 tsp. salt; 1/4 tsp. thyme; 1 1/2 c. chopped pecans

Servings: persons

1 (12 oz.) pkg. cornbread mix or 1 pone cornbread
1 raw turkey liver
2 c. finely chopped celery
3/4 c. oleo
1 c. finely chopped onion
1/2 c. chopped parsley
1/2 tsp. sage
1/4 tsp. pepper or to taste
1/4 to 1/3 c. chicken broth or to taste
1 1/2 tsp. salt
1/4 tsp. thyme
1 1/2 c. chopped pecans

1
Prepare cornbread and cool.
2
Dice liver and saute in oleo for 5 minutes.
3
Add celery and onion.
4
Saute 5 minutes longer. Crumble cornbread in large bowl and add mixture along with the other seasonings.
5
Stir in pecans and broth.
6
If cooked separately, place in well buttered 3-quart casserole and bake for 30 minutes, covered, at 375u00b0.
7
Uncover and bake 15 minutes longer. Makes 9 to 10 cups of dressing.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12 oz.) pkg. cornbread mix or 1 pone cornbread, 1 raw turkey liver, 2 c. finely chopped celery, 3/4 c. oleo, and more.

Yes, Cornbread-Pecan Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread-Pecan Dressing

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