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Mimi’s Cornbread Dressing

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Mimi's Cornbread Dressing is a classic Thanksgiving side recipe!

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.

Prep

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.

Cornbread Dressing

Pour around 3 cups of broth over everything, and stir until combined.

Pour in Broth

Transfer everything into a 9×13 casserole dish and bake for 30-45 minutes. The top should be browned and crispy. Yum.

Mimi's Cornbread Dressing is a delicious Thanksgiving Side dish recipe!

 

MAKE YOUR CLASSIC SOUTHERN CORNBREAD BEFORE STARTING THIS RECIPE!



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Mimi’s Cornbread Dressing

Mimi's Cornbread Dressing is a classic Thanksgiving side recipe!

★★★★★

5 from 1 reviews

This dressing ain’t no slimy, gummy mess. This dressing has a crispy top with precious pieces of toasted pecans and mushrooms.

  • Author: The Hungry Waitress
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Dinner
Scale

Ingredients

  • 1 stick of butter
  • 3 celery stalks, tops included, chopped
  • 2 medium onions, chopped
  • 2 cups mushrooms, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup pecan halves
  • 2 cups cornbread (not sweet), prepared
  • 1 (14oz) package of dried herbed seasoned breadcrumbs (we use Pepperidge Farm)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh parsley, chopped
  • 3–4 cups of broth

Equipment

  • 1 large skillet
  • 1 huge mixing bowl
  • 1 9×13 casserole dish
  • 1 sheet pan

Instructions

  1. Preheat the oven to 350. Grease a 9×13 pan.
  2. Melt the stick of butter in a large skillet over medium-high heat. Add the celery stalks, onion, and mushrooms to the pan and sauté for 8-10 minutes.
  3. While the vegetable are softening in butter, place the pecans on a baking sheet. Roast them in the oven for 4-5 minutes. If you start to smell the pecans take them out immediately before they burn.
  4. After the vegetable are finished and the pecans are toasted, grab a hug bowl. Throw in the vegetables, pecans, cornbread, breadcrumbs, thyme, sage and parsley. Pour the broth over the mixture, and stir until combine. You don’t want it to wet, but if the mixture seems to dry add another 1/2 cup of broth.
  5. Transfer everything from the huge bowl to the greased 9×13 casserole dish. Cook for 30-45 minutes. The top should be browned and crispy on top.

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3 Comments

« Classic Southern Cornbread
Vegan Sweet Potato and Black Bean Bowl »

Comments

  1. Jill Clyite Kleeberg says

    November 24, 2016 at 3:20 pm

    Wow! So good and easy. The cornbread adds a nice flavor. I’m not a fan of super moist dressing..so this one is perfect. Love the pecan crunch.

    ★★★★★

    Reply
    • thehungrywaitress says

      November 26, 2016 at 9:19 pm

      Thanks Jill!

      Reply

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Leanna Myers

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