This cornbread dressing’s savory and sweet flavors will satisfy any appetite. For two tablespoons of fresh parsley, use two teaspoons of dried parsley flakes.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 10 cups |
Ingredients
- 1 (9×9 inch) pan cornbread, cooled and crumbled
- 1 (8 ounce) package herb-seasoned dry bread stuffing mix
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup butter
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups chopped apples
- ½ cup chopped pecans
- 2 cups apple juice
- 3 eggs, beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
- Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
- In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
- Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
Nutrition Facts
| Calories | 600 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 14 g |
| Sodium | 1244 mg |
| Sugars | 19 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this stuffing recipe multiple years and it’s always a big hit. Family requests that I make it, even those who barely eat carbs will plan ahead for their week just so they can have seconds. I have to make a double batch because everyone wants some to take home! If you’re looking for a different take on traditional stuffing, this is it.
I have made this recipe two years in a row and every person who have tried it said it was the best stuffing they’ve ever had!
The overall tasted of this dressing was delicious, but it was on the dry crunchy side. It may be because I made only one small change… I used dry cornbread mix instead of baking the cornbread and then crumbling it into the ingredients like the original recipe called for. That could have been a mistake on my part. Maybe if I used the baked cornbread, the whole dish would have turned out moist instead of dry and crunchy. That’s why I gave it a 4 instead of 5 stars.
Great dressing. Even my kids liked this recipe.
I lost track of how long I have been making this. I always volunteer to bring the stuffing to Thanksgiving because I love this recipe! It turns out that I’m not the only one. It’s a family favorite. The sweet and savory are a perfect combination.
Everyone is asking for it again!
I make this every Thanksgiving, it is delicious!! I make it as is. Wouldn’t change a thing!!
FAMILY FAVORITE! This is the Best Cornbread Stuffing I have yet to make or eat. I grew up travelling and it is not custom to have stuffing on Holiday. I must admit I made for a semi large group of Family and Friends. Needless to say it was gone so fast! It is a bit time consuming though well worth it!
This was surprisingly very flavorful and very moist. It was a huge hit at our Christmas dinner. My daughter is a vegetarian so this was the perfect choice. I’ll definitely make it again.
Delicious!!! I will make it again!
This was excellent! I too substituted 1 cup of apple juice for a cup of broth – I was a little nervous playing around with Thanksgiving stuffing, but I’m glad I did
Added extra apples and used apple cider. Would add a little more liquid next time I make it
Perfect as written!! This is a wonderful vegetarian dressing and my picky husband loved it (after 23 yrs of marriage, if he doesn’t like it, he’ll tell me right there and then lol!). Consistency was moist yet fluffy, not soggy. I didn’t find it sweet as other reviewers have stated.
I loved this. I didn’t change a thing. I’m making again for Xmas. I don’t know why people complained it was too sweet. It was perfect.
I was looking for a vegetarian recipe and this sounded good! It was easy to make, but dry. Could have used a lot more liquid. The apples added a great taste, but still dry.
This is one of, if not THE, best dressings we’ve ever made. Baked a pan of honey cornbread, but didn’t have any dry bread stuffing on hand, so used about 6-7oz of crumbled fresh bread with about 1t of rubbed sage and poultry seasoning. Cooked the onion and celery in a large, cast-iron skillet, which we then mixed everything in and put in the oven with some giblets on top (added baking time and covered towards the end to make sure the giblets were cooked through). I was concerned the butter was going to be too much, but the finished dressing wasn’t greasy tasting at all. We only used about 1.5C of apple cider, since our bread wasn’t really dry. Also diced the apple pretty fine and used pecan pieces since we didn’t want the dressing too chunky. Also put some unbaked dressing in the turkey to finish in there and help flavor the bird. Really wonderful flavor and texture on this dressing. It’s a keeper!
Absolutely loved this recipe. Will be a Thanksgiving tradition from now on.
I made this for the first time this Thanksgiving and it was a hit! I cut out the pecans and used half chicken stock where it calls for apple juice to avoid it being too sweet.
Nice recipe for stuffing that I will use again with minor tweaks. This was the first time I cooked the stuffing outside of the turkey, and it was a bit dry for my liking. Perhaps spooning some of the turkey drippings over the top of the stuffing casserole when reheating will help next time. I only used half the apple juice and for the remainder of the liquid I used chicken broth. Just sweet enough. I also think I would prefer chestnuts to pecans and will try that substitution next time. All in all, my whole family enjoyed it – this recipe is a keeper. Thanks!
I used fresh apple cider in lieu of apple juice, grated my own ginger instead of using ground ginger, and a little bit less corn bread (I’d say about 3/4 of what the recipe calls for) and it came out wonderfully. Very forward on the apple and ginger flavor while also still tasting like stuffing/dressing.
Left the Pecans out for a nut friendly dish. split half chicken stock, half apple juice. Fantastic Recipe I always make the night before and bake the next day. Usually takes a little longer to cook from the fridge.