Apple Pecan Cornbread Dressing Recipe -
Apple Pecan Cornbread Dressing Recipe
  • READY IN 55 mins

Apple Pecan Cornbread Dressing

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
  2. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
  3. In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
  4. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2007

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?!!

Most Helpful Critical Review
Nov 25, 2007

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.

Nov 09, 2003

This was really good. I stuffed chicken with it. I cut the liquid a little, it would have been too runny otherwise.

Dec 18, 2003

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.

Nov 08, 2007

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.

Dec 02, 2006

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.

Dec 18, 2003

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:)

Dec 18, 2003

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.


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  • Calories
  • 600 kcal
  • 30%
  • Carbohydrates
  • 67.6 g
  • 22%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 1244 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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