Thanksgiving, Fast & Fresh: Apple-Pecan Cornbread Dressing
Prep time
Cook time
Total time
To make your own stale bread cubes, cut some slices of french bread and leftover corn muffins into ½" cubes, and leave them out on baking sheets for 24 hours before making the stuffing, or stick them in the oven for a while.
Recipe type: Sides
Serves: 8-12 servings
  • 1 stick butter
  • 1 large yellow onion, diced
  • 3 stalks celery, sliced
  • 2 large granny smith apples, peeled, cored, and chopped
  • 1 cup chopped pecans
  • 1 teaspoon salt
  • freshly ground black pepper
  • 3 teaspoons poultry seasoning
  • 6 cups stale bread cubes
  • 6 cups stale cornbread cubes
  • 3 cups chicken broth
  1. In a large pot or dutch oven, melt butter. Add onion and celery, and saute until just beginning to get tender, about 5 minutes. Add chopped apples and continue sauteing for 5 more minutes. Combine onions, celery, and apples with all remaining ingredients, and toss gently until well-mixed. Pour mixture into a greased 9x13" baking pan. Cover with foil and bake for 20 minutes, then uncover and bake 20 more minutes.
Recipe by Lulu the Baker at