Betty's Pecan-Sage Cornbread Dressing

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats, while margarine is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is lower in sodium, while seasoned water is cost-effective.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding, and applesauce adds moisture.

Make cornbread and let it cool.

Melt half a stick of butter in a skillet.

Add 1.5 cups of chopped onion and 1 cup of chopped celery to the skillet and cook until softened.

Crumble the cooled cornbread into a large mixing bowl.

Add an equal amount of Pepperidge Farm Herb Season Stuffing to the crumbled cornbread.

Add 1 tablespoon of rubbed sage to the mixture.

Add 1 cup of pecans to the mixture.

Pour in 4 cups of chicken broth and mix until combined.

Transfer the mixture to a greased baking pan.

Bake at 350°F for 25-35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens