Cornbread, Sausage, and Pecan Dressing

cornbread sausage and pecan dressing recipe


  • 3/4 cup unsalted butter plus more for baking dish
  • 1 lb. day-old cornbread, broken into 1-1/2″-2″ pieces (9 cups)…(I love Jiffy mix; 2 boxes)
  • 1 lb. breakfast sausage links, casings removed
  • 2-1/2 cups chopped yellow onions
  • 1-1/2 cups 1/4″ slices celery
  • 1/4 cup apple cider vinegar
  • 3 cups low-sodium chicken broth, divided
  • 1-1/4 cups chopped toasted pecans (optional)
  • 1/2 cup chopped flat-leaf parsley
  • 2 Tbsp. chopped fresh sage
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. chopped fresh thyme
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 large eggs


  1. Arrange racks in upper and lower thirds of oven; preheat to 250.  Butter a 13x9x2″ baking dish; set aside.  Scatter cornbread in a single later on  2 rimmed baking sheets.  Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour.  Let cool.  Transfer to a very large mixing bowl.
  2. Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2″-1″ pieces with a wooden spoon, until browned, 8-10 minutes.  Transfer to bowl with cornbread but do not stir.
  3. Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes.  Add to cornbread in bowl.
  4. Return skillet to heat.  Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute.  Pour into bowl with cornbread.  Gently fold in 1-1/2 cups broth, pecans (if using), parsley, sage, rosemary, and thyme.  Add salt and pepper.  Let cool.
  5. Preheat oven to 350 degrees.  Whisk 1-1/2 cups broth and eggs in a small bowl.  Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet).  Transfer to prepared dish, cover with foil, and bake until an instant read thermometer inserted into the center of the dressing registers 160 degrees, about 40 minutes.  DO AHEAD:  Dressing can be made 1 day ahead.  Uncover; let cool.  Cover and chill.  Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

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