recipes
Toasted Pecan, Cider and Cornbread Dressing
Cornbread dressing with crunchy toasted pecans, celery and sweet apple cider, add a different twist to a classic dressing.
- Servings
- cook method
- prep
- cook
- ready
- 18
- Bake/Roast
- 20 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- No-stick cooking spray
- 3 tablespoons vegetable oil
- 2 cups chopped celery
- 1 cup chopped onion
- 2 cups chopped pecans, toasted
- 2 teaspoons ground sage
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 bag (16 ounces) cornbread stuffing crumbs
- 2 1/2 cups apple cider or apple juice
- 6 tablespoons butter, melted
- Directions
- Nutrition Info
- Serving Suggestions
-
Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Heat oil in large skillet on medium-high heat. Add celery and onion. Cook and stir 7 minutes, or until vegetables are tender.
Remove from heat. Stir in pecans, sage, salt and pepper.
Place stuffing crumbs in large bowl. Add vegetable mixture; mix lightly.
Stir in apple cider and butter until well blended.
Spoon into prepared baking dish. Bake 45 minutes, or until hot.
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User Reviews
- “This has been my favorite stuffing for years now. We do not even consider making a turkey without it. The first time we had it, I was afraid the apple flavor would be overpowering, but it really isn't. We don't always use cornbread; more often we use regular seasoned breadcrumbs and don't add any additional sage, salt, or pepper. We typically double the recipe and stuff the turkey with it, and only use a baking dish for any that is left over. ”
- abjames
- “used martinelli's apple juice and since pecan bag came as 1 1/2 cup, added 1/2 cup dried cranberries. Simple and full over flavor. Will make this again! thank you!”
- elle