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Apple Pecan Corn Bread Dressing

Apple Pecan Corn Bread Dressing


Savory, yet sweet this cornbread dressing will satisfy anyone's appetite. 2 teaspoons dried parsley can be substituted for fresh. Originally submitted to

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.
  2. In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
  3. In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.
  4. Bake for 30 to 35 minutes.
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I have made this wonderful recipe twice. My family just loves it! I used Jiffy cornbread mix, so it is sweet, but the sweetness is subdued by the other ingredients. I highly recommend this recipe.


VEry good. I added a little low sodium chicken broth, to make it moister, and I also dotted butter on the top, to make the top crisp. I made it for my father in law that has to watch his salt, and with the apple juice rather than chicken broth, it was a good recipe. I will make it again.


While I liked the flavor of this dressing, mine came out too dry. Perhaps it was because I halved it and maybe the proportions weren't right. If I try it again, I would definatley add more juice or broth to the stuffing.