Green Chile-Cheddar-Pecan Dressing

This dressing sports favorite Southern flavors from pecans and cornbread, and gets a kick from green chiles.

Editor's Favorite


12 servings

Recipe from

Oxmoor House


1 cup pecan pieces
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 (8-ounce) package shredded sharp Cheddar cheese, divided
7 cups cornbread crumbs*
6 cups biscuit crumbs (we tested with Pillsbury Frozen Buttermilk Biscuits)
1 (15.25-ounce) can sweet whole kernel corn, drained
1 (4.5-ounce) can chopped green chiles, drained
2 large eggs, lightly beaten
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
3 1/2 cups chicken broth
Garnish: fresh cilantro


Combine first 6 ingredients in a small bowl, tossing well. Spread in a single layer on a baking sheet. Bake at 350° for 10 minutes or until toasted; set aside.

Combine 1 1/2 cups cheese and next 9 ingredients in a large bowl. Add broth, stirring just until moistened. Spoon dressing into a lightly greased 13" x 9" baking dish. Sprinkle with remaining 1/2 cup cheese and reserved pecans.

Bake, uncovered, at 350° for 50 to 55 minutes or until set and lightly browned. Garnish, if desired.

*1 (28-ounce) package of frozen Sister Schubert's Southern Cornbread is equivalent to the 7 cups of cornbread crumbs needed in this recipe. Otherwise, look for baked cornbread in your supermarket deli.

Rebecca Boggan,

Christmas with Southern Living 2004,

Oxmoor House

May 2004
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