Cornbread, Sausage, and Pecan Dressing

We tried a new dressing recipe this Thanksgiving, but in all the hustle and bustle, no photos were snapped.  But I guarantee it looked and tasted delicious.  I believe this will be making a repeat appearance at Christmas this year.


  • 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
  • 1 lb day-old cornbread, broken into 1 1/2-in–2-in pieces (9 cups) – I used two packages of Pioneer Brand yellow cornbread mix
  • 1 lb breakfast sausage, casings removed
  • 2 1/2 cups chopped yellow onions
  • 1 1/2 cups 1/4-in slices celery
  • 1/4 cup apple cider vinegar
  • 3 cups low-sodium chicken broth, divided
  • 1 1/4 cups chopped toasted pecans
  • 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


  • Arrange racks in upper and lower thirds of oven; preheat to 250°. Butter a 13x9x2-inch baking dish; set aside. Scatter cornbread in a single layer 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.
  • Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up with a wooden spoon, until browned, 8-10 minutes. Transfer to a large bowl.
  • 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 sausage in bowl.
  • Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with sausage. Gently fold sausage mixture into cornbread, along with 1 1/2 cups broth, pecans, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
  • Preheat oven to 350°. 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 dressing registers 160°, about 40 minutes. (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).

1 thought on “Cornbread, Sausage, and Pecan Dressing

  1. During the last step (uncovered baking), you can take it out even if it doesn’t look completely browned; it will harden and color a little more as it rests. At Christmas, I left it in the oven a little too long and some parts were more cooked than I would have liked (though everyone tried to reassure me it was still good).

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