Country Cornbread Dressing with Pecans

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 15 min
  • Yield: 8 to 10 servings
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Nonstick cooking spray, for greasing

4 tablespoons unsalted butter 

4 stalks celery with leaves, finely chopped

1 large Vidalia onion, finely chopped

1/4 cup loosely packed fresh sage, chopped

1 heaping tablespoon fresh thyme leaves, chopped

3 cloves garlic, finely chopped

Kosher salt and freshly ground pepper 

1 1/4 cups chopped pecans

5 cups crumbled day-old cornbread, homemade or store bought

5 cups cubed country loaf bread, toasted

2 cups homemade or low-sodium chicken broth

4 large eggs, lightly beaten


  1. Preheat the oven to 350 degrees F. Spray a 3 1/2-quart casserole dish with nonstick spray. 
  2. Melt the butter in a large skillet over medium-high heat. Add the celery and onions and saute until beginning to soften, about 5 minutes. Stir in the sage, thyme and garlic and sprinkle with salt and pepper. Saute until very fragrant and all the vegetables are very soft and the onions are translucent, another 3 minutes. Stir in the chopped pecans in the last minute of cooking. Remove from the heat. 
  3. Add the cornbread and country bread to a very large bowl. Add the cooked vegetables and toss together. Whisk together the broth and eggs in a medium bowl and sprinkle with salt and pepper. Pour the mixture over the bread and mix together with a wooden spoon until completely combined. Pour the dressing into the casserole dish and bake until cooked through and golden on top, about 45 minutes.