Cornbread-Pecan Dressing Recipe

Name: Cornbread-Pecan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 to 8 cups 1/2-inch cubes cornbread (see notes); 1 cup coarsely chopped pecans; 2 tablespoons butter or margarine; 6 ounces cooked ham, cut into 1/4-inch dice; 1 onion (12 oz.), peeled and chopped; 1 cup chopped celery; 1 or 2 bags (1 lb. each) frozen chopped mustard greens, thawed (see notes); 1 package (1 lb.) frozen corn kernels; 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage; 1/2 to 3/4 cup fat-skimmed chicken broth; Salt and pepper

Servings: persons

7 to 8 cups 1/2-inch cubes cornbread (see notes)
1 cup coarsely chopped pecans
2 tablespoons butter or margarine
6 ounces cooked ham, cut into 1/4-inch dice
1 onion (12 oz.), peeled and chopped
1 cup chopped celery
1 or 2 bags (1 lb. each) frozen chopped mustard greens, thawed (see notes)
1 package (1 lb.) frozen corn kernels
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage
1/2 to 3/4 cup fat-skimmed chicken broth
Salt and pepper

1
Spread cornbread cubes in a 12- by 17-inch roasting pan. Bake in a 350u00b0 regular or convection oven, stirring occasionally, until edges begin to brown, 25 to 35 minutes. Spread pecans in a 9-inch pie pan and bake in same oven until lightly browned, about 10 minutes.
2
In a 5- to 6-quart pan over medium-high heat, melt butter; add ham, onion, and celery and stir often until onion begins to brown, 7 to 10 minutes.
3
Squeeze excess liquid from mustard greens. Stir greens, corn, and sage into ham mixture. Mix in cornbread and enough broth to moisten lightly. Stir in pecans.
4
Spoon dressing into a shallow 3-quart baking dish and cover tightly.
5
Bake in a 325u00b0 regular or convection oven (350u00b0 if baking with a turkey at that temperature) until hot in the center, 15 to 25 minutes. Uncover and bake until top is lightly browned, 15 to 25 minutes longer. Add salt and pepper to taste.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 7 to 8 cups 1/2-inch cubes cornbread (see notes), 1 cup coarsely chopped pecans, 2 tablespoons butter or margarine, 6 ounces cooked ham, cut into 1/4-inch dice, 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.

That's it — enjoy your meal!

Cornbread-Pecan Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions