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Easy Cornbread Dressing Recipe: Stuffing with Apples and Pecans

Updated on May 3, 2012

Easy Cornbread Dressing

This is a super quick and easy recipe for stuffing, or as we call it in the South, dressing. Actually, this dish is more like chicken and dressing, but I’m not sure I’ve ever really been able to discern between stuffing and dressing. I mean, it used to be easy to tell the difference. People put stuffing inside a turkey or other food, and dressing was made in a separate pan. Nowadays, people call stuffing that’s cooked separately “stuffing,” too. What’s a cook to do? Is it a stuffing recipe, or a dressing recipe?


Dressing Recipes

Cornbread dressing is huge in the South, and I’ll bet there are thousands of cornbread dressing recipes floating around. I use several different ones, myself. For Christmas and Thanksgiving, or on other special occasions, I make my old fashioned cornbread dressing recipe, which takes a lot of time. I make my own homemade cornbread for that, and I also make my own chicken stock. I don’t do either of those things for my easy cornbread stuffing recipe. If I did, I wouldn’t honestly be able to include the word “easy.” Really, this is a quick and easy recipe!

How to Make Cornbread Dressing

One of the first things I learned as a Southern girl was how to make cornbread dressing. In theory, it’s pretty simple: cornbread, onions, celery, chicken stock, and seasonings. The biggest problem most people have with making cornbread stuffing or dressing has to do with the consistency. Some people don’t use enough stock in their dressing recipes, so the dressing turns out too stiff. You shouldn’t be able to slice dressing with a knife. On the other hand, if too much stock is used in dressing recipes, the results will be too soupy.

Easy Cornbread Stuffing Recipe

No matter what you want to call this – an easy stuffing recipe, a dressing recipe, a chicken and stuffing recipe, or a chicken and dressing recipe – it really doesn’t matter. It’s a great dish, and you might want to add it to your Thanksgiving recipes. Quite honestly, it’s almost as good as homemade stuffing made from scratch! Notice I said “almost.” I don’t think this easy stuffing recipe is as good as my cornbread dressing recipe, but this one is a lot easier to make, and it’s definitely yummy! Also, I can make it on the spur of the moment, without having to bake cornbread and boil chicken backs for stock like I do when I make my southern dressing recipe for Thanksgiving.

With this easy cornbread stuffing recipe, you begin with a big head start. You don’t have to mix up the cornbread and wait for it to bake, and you don’t have to boil chicken parts to make the stock or broth. This cornbread dressing or cornbread stuffing can be put together in just a few minutes, so it can easily be made on a hectic weeknight. It’s actually good enough, however, to serve any time. It’s great with baked chicken, fried chicken, pork chops, ham, turkey, and pork roast.

I used this easy stuffing recipe tonight. Since it has so much chicken in it, I didn’t cook another meat. I served the stuffing with Brussels sprouts, glazed sweet potatoes, and cranberry sauce. My stuffing recipe made enough stuffing to feed four adults and three small children. I used tart baking apples in the stuffing, along with pecans. I think walnuts would be great in the recipe, too.

My easy stuffing - cornbread dressing. Yummy!
My easy stuffing - cornbread dressing. Yummy!

Holle’s Apple-Pecan Chicken and Dressing recipe

What you’ll need:

1 medium onion, chopped

2 medium apples, chopped

½ cup chopped or broken pecans

½ stick butter

2 boxes cornbread stuffing mix (like Stove Top, but I used the cheap generic kind)

2 cans chicken broth

3 eggs, beaten

¼ cup water

2 cans chicken (12.5-ounce cans), with liquid

Directions: Place onion, apples, pecans, and butter in a microwave-safe dish and heat until onion just begins to get soft. This took about three minutes in my microwave oven.

Dump both boxes of stuffing mix into a 13 x 9-inch baking dish. Add heated onion, apple, pecans, and butter. Pour both cans of chicken broth over mixture. When ingredients in dish have cooled slightly, add eggs, water, and chicken. Stir well.

Bake at 350 degrees for about 40 minutes.

Rate my recipe! Thanks!

Cast your vote for Apple Pecan Stuffing

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    • rebeccamealey profile image

      Rebecca Mealey 5 years ago from Northeastern Georgia, USA

      Hey Georgie Girl! My Grandma made something like this....sans the pecans. Yummy! I am SOOO looking forward to Thanksgiving! Thanks for the memory!

    • mary615 profile image

      Mary Hyatt 5 years ago from Florida

      Here's another one I'll bookmark. This one is really interesting. It just has to be delicious! I'm never going to get around to rereading all your recipes. Have you ever thought of writing a cookbook????

    • rwelton profile image

      rwelton 5 years ago from Sacramento CA

      Sounds fabulous - just made a similar batch tonight with cornbread - added sausage instead of chicken and also cranberries...I will try this one next...everybody in this house loves dressing (from OKLA.)

      thnx

      rlw

    • habee profile image
      Author

      Holle Abee 5 years ago from Georgia

      Hey back, other GA girl!

    • habee profile image
      Author

      Holle Abee 5 years ago from Georgia

      Mary, I'm actually working on a Gullah cookbook. Have you checked out my cooking site?

    • HikeGuy profile image

      Bryce 5 years ago from Northern California Coast

      Sounds great. Brings back memories of homemade stuffings... good things. Apples and pecans -- yum. Now I'm hungry. Thanks! Voted up & Useful.

    • vianasya profile image

      vianasya 5 years ago from Indonesia

      Always quick and easy, but looks very tasty. I will definitely need this recipe, habee. Thank's! One question if you don't mind, is there any substitute for pecans, in case if we don't have it at home? :)

    • ajaodegaard profile image

      ajaodegaard 5 years ago

      sounds delicious!

    • profile image

      amitav chakraty 5 years ago

      i feel hungry.what should now?

    • randomcreative profile image

      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      This sounds really good. I'm sure that the apples and pecans give it such a rich flavor.

      As far as the dressing vs. stuffing debate goes, I don't know what to tell you. I make my stuffing outside the bird and still call it stuffing.

    • drbj profile image

      drbj and sherry 5 years ago from south Florida

      I do love apples and pecans, Holle, so I can't wait to try this stuffing/dressing, whatever. Thank you for this nice easy recipe.

    • habee profile image
      Author

      Holle Abee 5 years ago from Georgia

      rwelton, this cornbread dressing is great with dried cranberries! BTW, I made my cornbread tonight for my Thanksgiving dressing and put it in the freezer. Can't wait!

    • habee profile image
      Author

      Holle Abee 5 years ago from Georgia

      Hikeguy, I appreciate that!

    • habee profile image
      Author

      Holle Abee 5 years ago from Georgia

      Vianasya, walnuts work great in this stuffing recipe, too!

    • habee profile image
      Author

      Holle Abee 5 years ago from Georgia

      Thanks, aja!

      Amitav, go to a drive-thru! lol

    • habee profile image
      Author

      Holle Abee 5 years ago from Georgia

      random, I think maybe dressing is "wetter" than stuffing. ??

    • habee profile image
      Author

      Holle Abee 5 years ago from Georgia

      drbj, this is really good dressing or stuffing - especially considering how easy it is to make!

    • profile image

      Sebastian 3 years ago

      A significant and iluimlnating book on advanced glycation end-products: their prevalence in our food, how they undermine our health and what we can do to reduce their impact. Until this book came out I found very little information available on this critical subject as it relates to the food we consume. The author reveals a dimension of toxicity for victuals that I heretofore considered relatively innocuous. 1/3 of the book is devoted to information and 2/3 devoted to recipes and menus. While the recipes and menus show how to incorporate these changes into your diet I would have preferred at least some information on PTB-ALT711 , Aminoguanidine and the other AGE inhibitors and breakers . I hope there will be a follow up volume that includes suggestions for dietary supplements and more detailed clinical information.

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