Name: Cornbread, Sausage, and Pecan Dressing
Yield: 8 to 10 Servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish; 1 pound day-old cornbread, broken into 1 1/2-inch–2-inch pieces (9 cups); 1 pound breakfast sausage links, casings removed; 2 1/2 cups chopped yellow onions; 1 1/2 cups 1/4-inch slices celery; 1/4 cup apple cider vinegar; 3 cups low-sodium chicken broth, divided; 1 1/4 cups chopped toasted pecans (optional); 1/2 cup chopped flat-leaf parsley; 2 tablespoons chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 large eggs

Cornbread Sausage and Pecan Dressing recipe

Use store-bought cornbread to make this ultra flavorful cornbread dressing recipe extra easy.

Recipe notes