Keto Pecan-Sage Cornbread Dressing
Savory dressing combining crumbled cornbread and herb-seasoned stuffing mix with sautéed onion and celery, mixed with pecans and chicken broth, then baked until golden and crisp. The rubbed sage provides earthy depth to this classic side dish.
Ingredients
- ½ stick butter, melted
- 2 stalk celery, chopped
- ½ package cornbread, crumbled
- 1 whole onion, chopped
- ½ package stuffing mix
- 1 teaspoon rubbed sage
- 1 cup chopped pecans
- 58 fluid ounce chicken brothvegetable broth1:1vegetarianveganFull guide →
- nonstick cooking spray, for baking dish
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Melt butter in a medium skillet. Add onion and celery, sauté until softened.
- 3
Crumble cornbread into a large bowl. Add stuffing mix.
- 4
Stir in rubbed sage and chopped pecans.
- 5
Add the sautéed onion and celery to the bowl.
- 6
Pour chicken broth into the mixture and mix well.
- 7
Spray a baking dish with nonstick cooking spray. Transfer mixture to the dish.
- 8
Bake for 35 minutes or until brown and crisp around the edges.
- 9
Remove from oven and serve immediately.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325 degrees F until warmed through.
Assemble the dressing mixture in the baking dish up to 24 hours ahead. Cover and refrigerate, then bake when ready, adding 5-10 minutes to baking time if baking from cold.
Serve hot as a side dish alongside poultry or other holiday mains.
Common Mistakes
Do not overmix the batter to avoid a dense, gummy texture.
Do not bake beyond 35 minutes to avoid the dressing drying out completely, though some prefer extra crispness.