Name: Cornbread, Sausage, and Pecan Dressing
Yield: Makes 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"-2" pieces (9 cups); 1 pound breakfast sausage links, casings removed; 2 1/2 cups chopped yellow onions; 1 1/2 cups 1/4" 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 in an oval serving dish.

Cornbread, Sausage, and Pecan DressingChristopher Testani

Use store-bought or homemade cornbread in this Thanksgiving stuffing; we love Jiffy mix (you'll need two boxes). For a gluten-free dressing, be sure to start with gluten-free cornbread. Looking for another cornbread sausage stuffing? Click the link for our signature version.

Recipe notes

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