Fruit and Nut Cornbread Dressing

    50 mins

    This sweet and savoury cornbread stuffing with herbs, apples and pecans is a hit!

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    Serves: 10 

    • 1 loaf (715 g) cornbread, cooled and crumbled
    • 224 g herb-seasoned dry bread stuffing mix
    • 2 tablespoons fresh parsley, chopped
    • ½ teaspoon ground ginger
    • ½ teaspoon salt
    • 170 g butter
    • 3 stalks celery, chopped
    • 2 large onions, chopped
    • 2 apples, chopped
    • 55 g pecans, chopped
    • 475 ml apple juice
    • 3 eggs, beaten

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 175°C. Butter a casserole dish.
    2. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
    3. 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.
    4. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

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