Recipe courtesy of Jamie Deen
1 hr 10 min
15 min
8 to 10 servings
1 hr 10 min
15 min
8 to 10 servings


  • 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


Watch how to make this recipe.

Preheat the oven to 350 degrees F. Spray a 3 1/2-quart casserole dish with nonstick spray. 

Melt the butter in a large skillet over medium-high heat. Add the celery and onions and saute until beginning to soften, about 5 minutes. Stir in the sage, thyme and garlic and sprinkle with salt and pepper. Saute until very fragrant and all the vegetables are very soft and the onions are translucent, another 3 minutes. Stir in the chopped pecans in the last minute of cooking. Remove from the heat. 

Add the cornbread and country bread to a very large bowl. Add the cooked vegetables and toss together. Whisk together the broth and eggs in a medium bowl and sprinkle with salt and pepper. Pour the mixture over the bread and mix together with a wooden spoon until completely combined. Pour the dressing into the casserole dish and bake until cooked through and golden on top, about 45 minutes.

Cooking Tips 3 Videos

Step-by-step photos

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