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Cornbread, Sausage, and Pecan Dressing

Cornbread, Sausage, and Pecan Dressing

Southern Living NOVEMBER 1999

  • Yield: 12 servings


  • 1 (16-ounce) package ground pork sausage
  • 1 large onion, chopped
  • 2 large celery ribs, chopped
  • Basic Cornbread, crumbled
  • 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.


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Cornbread, Sausage, and Pecan Dressing recipe