Cornbread, Sausage, and Pecan Dressing

Recipe from

Southern Living


1 (16-ounce) package ground pork sausage
1 large onion, chopped
2 large celery ribs, chopped
1 1/2 cups coarsely chopped pecans
1/4 cup chopped fresh parsley
1 1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
1/4 cup milk
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg


Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving 1 tablespoon drippings in skillet. Drain sausage on paper towels.

Sauté onion and celery in hot drippings over medium-high heat until tender. Remove vegetables with a slotted spoon.

Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350° for 30 minutes or until thoroughly heated.

Pauline Lanciotti, Morgantown, West Virginia,

Southern Living

November 1999
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