Cornbread-Pecan Dressing

Name: Cornbread-Pecan Dressing
Ingredients: 1 (12 oz.) pkg. cornbread mix or 1 pone cornbread; 1 raw turkey liver; 2 c. finely chopped celery; 3/4 c. oleo; 1 c. finely chopped onion; 1/2 c. chopped parsley; 1/2 tsp. sage; 1/4 tsp. pepper or to taste; 1/4 to 1/3 c. chicken broth or to taste; 1 1/2 tsp. salt; 1/4 tsp. thyme; 1 1/2 c. chopped pecans

12 ingredients

7 steps

Ingredients

1 (12 oz.) pkg. cornbread mix or 1 pone cornbread
1 raw turkey liver
2 c. finely chopped celery
3/4 c. oleo
1 c. finely chopped onion
1/2 c. chopped parsley
1/2 tsp. sage
1/4 tsp. pepper or to taste
1/4 to 1/3 c. chicken broth or to taste
1 1/2 tsp. salt
1/4 tsp. thyme
1 1/2 c. chopped pecans

Directions

1

Prepare cornbread and cool.
2

Dice liver and saute in oleo for 5 minutes.
3

Add celery and onion.
4

Saute 5 minutes longer. Crumble cornbread in large bowl and add mixture along with the other seasonings.
5

Stir in pecans and broth.
6

If cooked separately, place in well buttered 3-quart casserole and bake for 30 minutes, covered, at 375°.
7

Uncover and bake 15 minutes longer. Makes 9 to 10 cups of dressing.