Country Cornbread Dressing with Pecans

Recipe courtesy Jamie Deen
Show: Deen Brothers Thanksgiving Episode: Deen Brothers Thanksgiving

Photo: Country Cornbread Dressing with Pecans

TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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.

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  • on December 01, 2012

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    fabulous A+++ recipe! this was my first time making cornbread stuffing and i followed this exactly, no substitutions/additions. i made the cornbread from scratch (betty crocker red + white checkered cookbook because i thought purchased would run the risk of being too sweet which was a good call. Used LaBrea Bakery italian bread for the cubes. The seasoning which i was most nervous about is spot on - i thought the sage amount written seemed too much but it wasn't at all. Maybe next time i will add some golden raisins, but made this as printed and was a Thanksgiving hit, everyone insisted this be on the table next Thanksgiving - thanks so much Deen brothers this recipe seriously delivers!!!

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  • on November 24, 2012

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    I tweeked this recipe a tad, but am SURE the original as is excellent. I made a moist sour cream & onion cornbread the night before and also cooked the turkey giblets and reserved the broth along with the chopped giblets to add to the recipe. The fresh herbs and pecans added a very nice touch. Was a big hit! HooRuh!

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