Cornbread, Sausage, and Pecan Dressing

  • Chessiemama Posted: 04/02/10
    Worthy of a Special Occasion

    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.


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