Cornbread-Pecan Dressing
A flavorful and hearty cornbread dressing with pecans and herbs, perfect for holiday tables and family gatherings, offering a savory, crunchy, and comforting taste.
Ingredients
- 12 oz. package cornbread mix or 1 pone cornbread
- 1 raw turkey liver ⓘ
- 2 cups finely chopped celery ⓘ
- 3/4 cup oleo ⓘ
- 1 cup finely chopped onion ⓘ
- 1/2 cup chopped parsley ⓘ
- 1/2 teaspoon sage ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 to 1/3 cup chicken broth ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 teaspoon thyme ⓘ
- 1 1/2 cups chopped pecans ⓘ
Instructions
- Prepare cornbread and allow it to cool.
- Dice the turkey liver and sauté in oleo for 5 minutes.
- Add chopped celery and onion to the liver mixture.
- Sauté for an additional 5 minutes.
- Crumble the cooled cornbread into a large bowl and add the sautéed mixture along with the seasonings.
- Stir in chopped pecans and chicken broth to the mixture.
- If cooking separately, place the mixture in a well buttered 3-quart casserole dish.
- Bake covered at 375°F for 30 minutes.
- Uncover and bake for an additional 15 minutes until golden.
Tips & Substitutions
For a richer flavor, consider adding sautéed mushrooms or using butter instead of oleo. If you're out of chicken broth, vegetable broth or even water can work in a pinch, but the flavor will be slightly different. To make this dish vegetarian, substitute the turkey liver with sautéed mushrooms and increase the amount of celery and onion for depth.
Serving Suggestions
This cornbread-pecan dressing pairs beautifully with roasted turkey or chicken, making it an excellent addition to your holiday meals. Serve alongside classic sides like green bean casserole or mashed potatoes for a well-rounded feast. You might also enjoy it with a side of Creamed Peas And Pearl Onions for a comforting touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dressing in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread-Pecan Dressing contains roughly 297 calories, with 12g protein, 13g carbohydrates, and 23g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (32% of the Daily Value), and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 877mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this dressing ahead of time?
Yes, you can prepare the cornbread dressing a day in advance. Just follow all the steps up to baking, then cover and refrigerate. When you're ready to serve, bake it as directed, adding a few extra minutes if it's cold from the fridge.
What can I use instead of turkey liver?
If you prefer not to use turkey liver, you can omit it entirely or replace it with sautéed mushrooms for a savory flavor. This will keep the dish hearty and satisfying while accommodating different dietary preferences.
Can I freeze cornbread dressing?
Yes, you can freeze cornbread dressing. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and bake as directed until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).