Ingredients

The following ingredients have 4 Servings
  • 2 8.5 oz boxes of corn muffin mix (prepared according to package instructions for cornbread)
  • 1 pound sausage
  • 1 small to medium onion (finely chopped)
  • 1 stalk celery (with leaves, finely chopped)
  • ¾ cup chopped pecans
  • 3 eggs (lightly beaten)
  • ¾ cup low-sodium chicken broth
  • 1 tsp salt
  • ½ tsp pepper

Instruction

  • Preheat oven to 375 degrees. Mist a loaf pan with non-stick cooking spray.
  • In a large skillet, cook the crumbled sausage for 5 minutes. Add in the chopped onion & celery, and continue cooking until the sausage is done. Remove the sausage mixture with a slotted spoon to a paper towel lined bowl. Set aside.
  • Crumble the cooled cornbread into a large bowl. Stir in the sausage mixture. Mix in the pecans, eggs, salt, & pepper. Stir in broth. Firmly press mixture into loaf pan, working in batches, until all the dressing mixture has been packed inside the loaf pan. Bake for 20-25 minutes, until the loaf is browned around the edges & firm on top. Let cool for 10 minutes in pan on a wire rack. Turn out of pan onto serving platter, slice, & serve.