This has become a family favorite for every Christmas and Thanksgiving. I've made it nearly every year since it was published in 1999. My daughters are now making it, too. I add 1/2 to 1 cup more broth than it calls for. And I always use the the basic cornbread receipe that's recommended and cook it in an iron skillet. I usually serve the dressing with turkey, but my family will eat it with any main dish. Make the cornbread the night before to save you time the next day.
Cornbread, Sausage, and Pecan Dressing
Chessiemama Posted: 04/02/10