“Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.” - by Walsie
Ingredients
Adjust Servings
Original recipe yields 10 cups
Directions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
- Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
- 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.
- Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
Nutrition
Amount Per Serving (8 total)
- Calories
- 600 cal
- 30%
- Fat
- 31.9 g
- 49%
- Carbs
- 67.6 g
- 22%
Based on a 2,000 calorie diet
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Reviews (138)
Rate This Recipe
"Ah...Comfort food. This made my stove top hating friend's jaw hit the floor when I told her that there was stove top in there! To free up the oven while I cooked the turkey and put the stuffing in t..." See morehe crockpot on high a few hours ahead of time. I stirred once every hour. To offset the sweetness that previous reviewers complained of, I only added one cup of apple juice and one cup of chickeb broth which gave it a slightly sweet flavor which really complemented the apples. Did I mention that this was the first time I ever made homemade stuffing and it was REALLY easy?!!"
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