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Pecan Cornbread Dressing Recipe

Adapted from Martha Stewart

We tried and tried to create a traditional southern cornbread dressing that had pecans only to find that the one and only Martha Stewart had already made one. We changed it a little to match our taste, and we think it is delicious!

Ingredients:

  • 1 1/2 cups Pearson Farm Chopped Pecan Pieces
  • 4 tablespoons of butter, plus more for baking dish
  • 1 large onion, chopped finely
  • 3 celery stalks, chopped finely
  • Salt and pepper to taste
  • 1/2 cup dry white wine
  • 2 1/2 pounds of buttermilk cornbread
  • 3 teaspoons of dried sage
  • 3 large eggs, beaten
  • 2 cups of chicken broth, heated

Directions:

Preheat oven to 375 degrees. Spread pecans on a large baking sheet, and toast until fragrant. 3 to 5 minutes then set aside to cool. In a large skillet, melt butter over medium heat. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until celery softens and onions turn translucent. Add 1/2 cup wine and cook 3 to 5 minutes. Transfer this mixture to a large bowl.

To the bowl, add cornbread, sage, eggs and pecans. Season with 11/2 teaspoons salt and 1 teaspoon pepper. Pour 1/2 cup hot broth over the cornbread mixture. Toss gently and the cornbread will break down into smaller pieces. If necessary, add up to 1/2 cup more broth so the stuffing is moist but not soggy. Spoon dressing into a buttered 2- quart baking dish; pour up to 1 cup remaining broth over top to moisten. Bake, covered, for 30 minutes, uncover, and bake until browned, about 15 minutes more. Makes about 12 cups.

3 comments

  • Thank you for reading this! This is a great recipe, and am grateful to have found your online “home” today.
    We love dressing using cornbread or if not able to do that using the packaged dried cornbread. It actually does work really well if following a recipe like your’s.
    I love adding celery, onions, and fresh herbs, and will now will definitely use white wine along w/ chicken or vegetable broth for liquid.
    We have used a fresh-herb pecan topping like your’s for sweet potato casseroles which makes a wonderful savory addition.
    Have a beautiful holiday with peace, joy and love. Stay safe!

    Debbie Sheegog
  • Thanks for your comment Mary! We made our own buttermilk cornbread using the recipe on the back of a cornmeal mix. Not sure that a box of stuffing mix would work since it is not as dense as cornbread. Let us know if you try it with the stuffing mix.

    Pearson Farm
  • Where do I get 21/2 pds of buttermilk cornbread?? Is that a box of cornbread stuffing mix?

    mary

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