Do you call this stuffing or dressing? Whatever you call it, it's delicious. Mimi's cornbread dressing is my favorite thing about Thanksgiving. The recipe comes from my grandma Mimi. She was a great entertainer, and a great cook.
This dressing isn't a slimy, gummy mess. It has a crispy top with precious pieces of toasted pecans and mushrooms. Start by chopping up all your vegetables and collecting all of the ingredients.
Toast the pecans, and cook the vegetables in butter to soften. Amazon has a great deals on pecan halves. Stock up now for the holidays!
Grab a huge mixing bowl to combine all of the ingredients. When I say huge, I mean the biggest mixing bowl you can find.
Pour around 3 cups of broth over everything, and stir until combined.
Transfer everything into a 9x13 casserole dish and bake for 30-45 minutes. The top should be browned and crispy. Yum.
MAKE YOUR CLASSIC SOUTHERN CORNBREAD BEFORE STARTING THIS RECIPE!Print