Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (2024)

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This Cornbread Stuffing Recipe with apples and pecans is so delicious. You can leave the apples and pecans out of course, but I think they kick this dressing recipe up a notch and give it so much flavor. Your Thanksgiving guests will be begging fo seconds of this delicious side!

Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (1)Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (2)

This is my Grandmommy's amazing stuffing recipe. When Thanksgiving is approaching and I am starting to put together our Thanksgiving Day menu, it's the first item that goes on the list. Once you've tried it, you'll never want any other kind of stuffing again...I promise! The addition of the apples and pecans takes traditional stuffing and adds a delicious, but subtle sweetness and a little crunch too. If you don't care for pecans, you can definitely leave them out, but I think you'll absolutely LOVE the apples. This stuffing or what we call "dressing" in West Virginia where I grew up is so good that my daughter and I love it even before it goes into the oven to cook. I hope your family enjoys making it, cooking it and of course, eating it as much as we do!

Be sure to scroll to the bottom of this post to find 12 More Amazing Thanksgiving Recipes from my partners in crime, The Cooking Housewives!

What's in Cornbread Stuffing with Apples?

  • 1 14oz. bag of Pepperidge Farm Herb Stuffing Mix
  • 1 14oz. bag of Pepperidge Farm Cornbread Stuffing Mix
  • ½ large yellow onion, diced
  • 4 ribs of celery, diced
  • 1 large apple, peeled and diced
  • ⅓ cup pecans, chopped finely
  • 1 stick of melted, lightly salted butter
  • 4 cups of chicken stock or broth
  • salt and pepper to taste

Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (3)

How do you make Cornbread Stuffing with Apples?

  1. Preheat oven to 350 degrees F.
  2. In a large pot, melt butter and cook onions, celery, apple, a pinch of salt and a pinch of pepper until softened.
  3. Next, add stuffing mix, pecans and chicken stock. Stir until the stuffing mix is coated with stock and the vegetables and apple are mixed throughout.
  4. Spray a 9X13 casserole dish with non-stick cooking spray.
  5. Add stuffing mix to the casserole dish.
  6. Cover with foil and cook covered for 30 minutes.
  7. Remove foil and cook for an additional 30 minutes.

Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (4)

Cornbread Stuffing with Apples Recipe

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Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (5)

Cornbread Stuffing Recipe with Apples and Pecans

★★★★3.5 from 2 reviews

  • Author:
    Jess Kielman

  • Total Time:
    1 hour 15 mins

Print Recipe

Description

This Cornbread Stuffing Recipe with apples and pecans is so delicious. You can leave the apples and pecans out of course, but I think they kick this dressing recipe up a notch and give it so much flavor. Your Thanksgiving guests will be begging fo seconds of this delicious side!

Ingredients


Scale

  • 1 14oz. bag of Pepperidge Farm Herb Stuffing Mix
  • 1 14oz. bag of Pepperidge Farm Cornbread Stuffing Mix
  • ½ large yellow onion, diced
  • 4 ribs of celery, diced
  • 1 large apple, peeled and diced
  • ⅓ cup pecans, chopped finely
  • 1 stick of melted, lightly salted butter
  • 4 cups of chicken stock or broth
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large pot, melt butter and cook onions, celery, apple, a pinch of salt and a pinch of pepper until softened.
  3. Next, add stuffing mix, pecans and chicken stock. Stir until the stuffing mix is coated with stock and the vegetables and apple are mixed throughout.
  4. Spray a 9X13 casserole dish with non-stick cooking spray.
  5. Add stuffing mix to the casserole dish.
  6. Cover with foil and cook covered for 30 minutes.
  7. Remove foil and cook for an additional 30 minutes.

Notes

Serve immediately.

  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Side Dish / Thanksgiving

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How to Smoke a Turkey

Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (6)

This stuffing pairs really well with my amazing Smoked Turkey...click HERE to see How to Smoke a Turkey at home!

Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (7)

And be sure to grab by Thanksgiving Menu Planner and Sharable Recipe Cards HERE!

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Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (2024)

FAQs

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

What is the difference between cornbread stuffing and cornbread dressing? ›

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish. Additionally, dressing, especially in the American South, is often made with cornbread instead of pieces of a baguette or plain ol' white bread.

Why do you dry cornbread for stuffing? ›

We all know good cornbread dressing hinges on perfectly stale (but not too stale) cornbread. Without adequate drying time, the cornbread becomes sloppy once it hits the casserole dish and mixes with the broth and eggs. No matter how long you bake soggy dressing, it will never perk up the way it should.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

Is it better to make stuffing the night before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Is it better to make stuffing the day before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

What is stuffing called in the South? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What kind of bread is good for stuffing? ›

You can use any kind; store-bought white bread works well and would probably be my #1 suggestion for stuffing. You could also try using cut up dinner rolls, sourdough bread (actually this would be my personal first pick), challah, or anything else you want to experiment with.

Is stuffing the same as dressing black folks? ›

The stuffing mixture may be cooked separately and served as a side dish, in which case it may still be called 'stuffing', or in some regions, such as the Southern US, 'dressing'. This is from Wiki. Basically, everyone except a tiny percentage of Black people with family in Alabama calls it stuffing.

Why use an egg as a thickener? ›

Creamy desserts such as crème brûlée also benefit from eggs' ability to emulsify and produce smooth, satiny, hom*ogeneous mixtures. Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures.

How do you keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Why do we need to apply egg yolk in some dressing? ›

Egg yolks are especially recommended for their emulsifying and thickening properties in mayonnaise, salad dressings, ice cream, and baked goods, combined with their coloring properties.

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

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