Cornbread Stuffing with Apples and Pecans

Cornbread Stuffing with Apples and Pecans
TIME: 1 hour



This classic stuffing weaves together the coziest flavors of the season for an unforgettable side dish. Savory vegetables, aromatic herbs, crunchy pecans and sweet-tart apples combine with crumbly cornbread to create the perfect autumnal casserole. Serve it in the Pumpkin Casserole for an easy and elegant oven to table holiday presentation.


  • Preheat oven to 350° F. Brush Pumpkin Casserole/Baker with 1 tablespoon butter and set aside.
  • In a large skillet set over medium heat, melt remaining 2 tablespoons butter with oil until bubbling. Add onion, celery and garlic, and cook, stirring occasionally until onion is translucent, about 3-4 minutes. Stir in apples, sage, thyme, salt, pepper, and cinnamon. Continue cooking until spices are fragrant, about 1-2 minutes.
  • Add cider and stir to combine. Simmer until liquid has evaporated, about 2-3 minutes. Add broth and bring to a simmer. Whisk eggs in a separate large bowl. To temper the eggs, quickly whisk 1 cup hot broth mixture into the eggs. Add remaining broth mixture to the bowl and stir. Add cornbread and pecans to the bowl and toss gently until liquid is absorbed.
  • Transfer stuffing to prepared casserole and cover with lid. Bake covered in preheated oven until the stuffing is heated through, about 25-30 minutes. Remove lid and continue baking until the top is golden brown, about 10-15 minutes longer.


    • 3 tablespoons unsalted butter, divided
    • 1 tablespoon extra-virgin olive oil
    • 1 small yellow onion
    • 2/3 cup finely chopped celery (about 2-3 stalks)
    • 1 clove garlic, minced
    • 2 sweet-tart apples, such as gala or honey crisp, peeled and diced
    • 1 tablespoon chopped fresh sage
    • 2 teaspoons chopped fresh thyme
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/8 teaspoon cinnamon
    • 1/4 cup apple cider
    • 1 1/2 cups low-sodium chicken, turkey or vegetable broth or stock
    • 2 eggs, room temperature
    • 12-ounce bag cornbread stuffing cubes or 6 cups coarsely cubed cornbread
    • 1/2 cup chopped pecans, toasted

    - Recipe from Le Creuset Copyright ©2023


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