Country Cornbread Dressing with Pecans Recipe

Name: Country Cornbread Dressing with Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for greasing; 4 tablespoons unsalted butter; 4 stalks celery with leaves, finely chopped; 1 large Vidalia onion, finely chopped; 1/4 cup loosely packed fresh sage, chopped; 1 heaping tablespoon fresh thyme leaves, chopped; 3 cloves garlic, finely chopped; Kosher salt and freshly ground pepper; 1 1/4 cups chopped pecans; 5 cups crumbled day-old cornbread, homemade or store bought; 5 cups cubed country loaf bread, toasted; 2 cups homemade or low-sodium chicken broth; 4 large eggs, lightly beaten

Servings: persons

Nonstick cooking spray, for greasing
4 tablespoons unsalted butter
4 stalks celery with leaves, finely chopped
1 large Vidalia onion, finely chopped
1/4 cup loosely packed fresh sage, chopped
1 heaping tablespoon fresh thyme leaves, chopped
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 1/4 cups chopped pecans
5 cups crumbled day-old cornbread, homemade or store bought
5 cups cubed country loaf bread, toasted
2 cups homemade or low-sodium chicken broth
4 large eggs, lightly beaten

1
Preheat the oven to 350 degrees F. Spray a 3 1/2-quart casserole dish with nonstick spray.
2
Melt the butter in a large skillet over medium-high heat.
3
Add the celery and onions and saute until beginning to soften, about 5 minutes.
4
Stir in the sage, thyme and garlic and sprinkle with salt and pepper.
5
Saute until very fragrant and all the vegetables are very soft and the onions are translucent, another 3 minutes.
6
Stir in the chopped pecans in the last minute of cooking.
7
Remove from the heat.
8
Add the cornbread and country bread to a very large bowl.
9
Add the cooked vegetables and toss together.
10
Whisk together the broth and eggs in a medium bowl and sprinkle with salt and pepper.
11
Pour the mixture over the bread and mix together with a wooden spoon until completely combined.
12
Pour the dressing into the casserole dish and bake until cooked through and golden on top, about 45 minutes.

989

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Nonstick cooking spray, for greasing, 4 tablespoons unsalted butter, 4 stalks celery with leaves, finely chopped, 1 large Vidalia onion, finely chopped, and more.

Yes, Country Cornbread Dressing with Pecans 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!

Country Cornbread Dressing with Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions