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Apple Pecan Cornbread Dressing

"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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55 m servings 600 cals
Original recipe yields 8 servings (10 cups)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 176
  1. 223 Ratings

Most helpful positive review

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 stuffin...

Most helpful critical review

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 9...

Most helpful
Most positive
Least positive

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 stuffin...

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 e...

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 celer...

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...

We've been making this for years! My mom got this from the Houston Chronicle. Here are a few differences in our recipe [my notes are in braces]: 3 tablespoons chopped fresh parsley 1/2 teaspo...

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 s...

I am pregnant and have an aversion to sausage, so this recipe was great for me in terms of preparation. I used Granny Smith apples which were a little tart. Next time I will use a Cortland or...