Pecan Cornbread Stuffing Recipe is a classic fall side dish that will have you craving comfort food!
Fall is my favorite time of year for food. I grew up in my Southern grandma’s kitchen and love all things comforting and delicious. With football season and the holidays in full swing, there is always plenty of appetizer dip recipes, finger foods, and big bowls of family-style dinners to pass around the table. It’s the best! While most people think of stuffing as a Thanksgiving side dish, I like to make it any night of the week to alongside pork or chicken. One bite of this recipe and you’ll understand why.
While there are plenty of pre-made stuffing mixes at the store, there’s nothing quite like the homemade versions. My all-time favorite stuffings start with cornbread, and that’s what we’re using today. One of my favorite things about this recipe is that it isn’t dry like a lot of stuffings can be. There’s just the right amount of liquid to bind the bread and mix-ins without being too wet either. It’s perfection and will make you wish you could have stuffing every day instead of just for Thanksgiving!
Pecan Cornbread Stuffing
Prep Time: 10 mins Cook Time: 50 mins Makes: about 6 servings
12 cornbread muffins
1/2 cup pecan halves
1 tablespoon unsalted butter
1/2 yellow onion, peeled and diced (about 1/2 cup)
1 carrot, peeled and diced (about 1/2 cup)
14 ounce can chicken broth
1 egg, beaten
1/2 tablespoons fresh sage or 1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
- Preheat your oven to 350 degrees F. Coat a 9-inch x 9-inch baking dish with non-stick cooking spray; set aside.
- Place the pecans in a large skillet over medium-high heat. Toast until fragrant, stirring often, about 5 minutes. Remove to a bowl and set aside.
- To the same skillet, add the butter and melt completely. Add the onion and carrots to the skillet and cook until soft, about 5 minutes.
- While the veggies cook, crumble 6 of the cornbread muffins into large pieces and place them in a large mixing bowl.
- Once the veggies are done, pour them over the crumbled cornbread. Add the chicken broth, egg, 1/2 of the sage, thyme, parsley, salt, pepper, and 3/4 of the pecans to the bowl. Gently mix to combine. (Because there is a lot of liquid the cornbread is going to break down a lot. That’s okay.)
- Break the remaining cornbread into bite-sized pieces and add to the mixing bowl. Gently fold everything together.
- Pour the stuffing into your prepared baking dish and spread into an even layer.
- Sprinkle the remaining sage and pecans over the top of the stuffing.
- Bake for 30 to 40 minutes, or until the stuffing is set and the top is crispy.
- Remove from the oven and allow to rest for 5 to 10 minutes before serving.
I used a store-bought cornbread mix (2 boxes of Jiffy) for this recipe. If you want to make your own cornbread, I like this recipe from Real Housemoms.
If you want to cook this stuffing inside your turkey, be sure to add in all of the sage and pecans when mixing.