Cornbread Stuffing with Apples and Pecans
This seasonal dressing recipe is perfect for Thanksgiving. It's loaded with crisp apples and crunchy pecans that make this a dressing recipe you won't soon forget.
Cooking Time35 min
Cooking MethodCasserole
Ingredients
- 1 9x13 inch pan corn bread, cooled and crumbled
- 8 ounce container herb-seasoned dry bread stuffing mix
- 2 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 3/4 cup butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 cup apple juice
- 2 cup apples, chopped
- 3 eggs
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Butter one 3 quart casserole dish.
- In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
- In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender.
- Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly.
- Spoon dressing into the prepared casserole dish. Bake at 350 degrees F for 30 to 35 minutes.