Recipe by Walsie
"Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley."
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1 (9x9 inch) pan
cornbread, cooled and crumbled
1 (8 ounce) package
herb-seasoned dry bread stuffing mix
chopped fresh parsley
Ah...Comfort food. This made my stove top hating friend's jaw hit the floor when I told her that there was stove top in there! To free up the oven while I cooked the turkey and put the stuffing in the crockpot on high a few hours ahead of time. I stirred once every hour. To offset the sweetness that previous reviewers complained of, I only added one cup of apple juice and one cup of chickeb broth which gave it a slightly sweet flavor which really complemented the apples. Did I mention that this was the first time I ever made homemade stuffing and it was REALLY easy?!!
I made this dressing for Thanksgiving and was disappointed at how dry it was. I do not feel that the apple or pecan flavors were very developed. Perhaps a smaller batch of cornbread (not the 9x9 pan) would be better. I'm not sure though.
This was really good. I stuffed chicken with it. I cut the liquid a little, it would have been too runny otherwise.
Delicious stuffing - made a big hit! I used store-made cornbread (14 0z.) and less butter (1 stick). I baked it till top was crispy.
This is the absolute most wonderful stuffing I have ever consumed! I stumbled upon it a few years ago when looking for a vegetarian stuffing and ever since I insist on bringing the stuffing to every Thanksgiving dinner I attend (and I can eat meat now)! People love it! Even my must-eat-meat-or-it's-no-good family! I don't even tell them it's vegetarian! Even though we all eat meat, I still make this stuffing because it is THAT good.
If you are looking for vegetarian make sure you read the box on the stuffing you add to see it doesn't have dried chicken broth in it. Or substitute similar herbs or veggie bouillon (must include sage!) and stale bread cut into tiny cubes. But if you are a meat eater, trust me... this recipe is worth trying!!! You'll be convinced.
The entire table agreed this was the best dressing we'd ever had! For the first time in my life, there was no leftover dressing at the end of the day. I substituted 1 cup raisins for the celery (I had two celery haters at the table -- the raisins tasted great with the apples, I definitely recommend this even if you're using celery too) and used only 1 1/2 cups apple juice.
This stuffing was great!!!! I don't usually like stuffing, but the cornbread and apples (we used Fujis) were a perfect combination. All 13 people at Thanksgiving dinner agreed! Thanks for the great recipe:)
I was very proud of myself when my husband (the stuffing connoisseur) gave this recipe his highest praises. It's moist and savory, and every other bite or so you'll get a wonderful sweet apple surprise. Very interesting in taste and texture - this one will show up on my table for many Thanksgivings to come.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Pecan Cornbread Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 287
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