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

Yield: 12 servings
Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 50 to 55 minutes or until set and lightly browned. Garnish, if desired.
  4. *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.
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