Recipe by Walsie
"Savory, yet sweet this cornbread dressing will satisfy anyone's appetite. 2 teaspoons dried parsley can be substituted for fresh. Originally submitted to ThanksgivingRecipe.com."
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1 (9x9 inch) pan
cornbread, cooled and crumbled
herb-seasoned dry bread stuffing mix
chopped fresh parsley
I have made this wonderful recipe twice. My family just loves it! I used Jiffy cornbread mix, so it is sweet, but the sweetness is subdued by the other ingredients. I highly recommend this recipe.
While I liked the flavor of this dressing, mine came out too dry. Perhaps it was because I halved it and maybe the proportions weren't right. If I try it again, I would definatley add more juice or broth to the stuffing.
VEry good. I added a little low sodium chicken broth, to make it moister, and I also dotted butter on the top, to make the top crisp.
I made it for my father in law that has to watch his salt, and with the apple juice rather than chicken broth, it was a good recipe. I will make it again.
Yummy! This is great. Only suggestion I would have would be to make it ahead of time. It took a while to do all the chopping but well worth it.
This was the best dressing I have ever tasted! My husband hates dressing and he had second helpings of this. It was easy to do, and I followed the recipe exactly as stated. This dish is the perfect consistency - not too dry, not too moist. I will make this more often as a side dish and not just for Thanksgiving.
I have made this recipe for the last two years for Thanksgiving and my family LOVES it. I usually use more pecans and apples. It is super moist!
such a great recipe for vegetarians! i loved it and so did all of the meat eaters :)
i've been making this dressing recipe for a couple of years. Everyone loves it. No changes, it's perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Pecan Corn Bread Dressing
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 124
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