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Cornbread, Sausage, and Pecan Dressing

Victoria Granof
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 lb

Breakfast sausage, links

1 1/2 cups

1/4-inch slices celery

1/2 cup

Flat-leaf parsley

1 tbsp

Rosemary, fresh

2 tbsp

Sage, fresh

1 tbsp

Thyme, fresh

2 1/2 cups

Yellow onions

2

Eggs, large

3 cups

Chicken broth, low-sodium

1 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

1/4 cup

Apple cider vinegar

1 1/4 cups

Pecans, toasted

1 lb

Cornbread, day-old

3/4 cup

Butter plus more, unsalted