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Pecan and Cornbread Stuffing {with Sweet Potatoes and Squash} | Kid Friendly Things To Do

This Easy Cornbread Stuffing recipe is chocked full of fall and Thanksgiving flavor. With sweet potatoes, butternut squash and pecans this stuffing recipe is the perfect blend of fall favorites. Come on in and I’ll share this Thanksgiving Stuffing Recipe with you, today…


Pecan and Cornbread Stuffing recipe

You are definitely going to want seconds of this delicious stuffing.

Homemade Cornbread Stuffing

This stuffing is semi-homemade – saving a little time in the kitchen. The cornbread in this recipe is from a cornbread stuffing mix. 

Here are my top Amazon Picks for this Homemade Cornbread Stuffing Recipe…

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Pecan and Cornbread Stuffing recipe

What is the difference between stuffing and dressing?

  • The difference between stuffing and dressing is that stuffing tends to be stuffed in the bird, but not always. The dressing is usually baked outside of the turkey. Mainly the difference is what you and your family are used to calling this delicious baked bread. The south tends to refer to stuffing as dressing. The midwest calls it stuffing, and so on…

Cornbread Stuffing Recipe

Can you make the stuffing ahead of time?

  • Stuffing is best the day of, but…You can make it ahead of time. After baking the stuffing, cool it and store it covered, in the refrigerator, for up to 2 days. When you are ready to serve it, bake it in the oven to reheat it. It should take about 30 minutes to heat through
  • If the stuffing has dried out, add some chicken broth to moisten it before baking 

Cornbread Stuffing Recipe

How long will leftover stuffing last in the fridge? 

  • Leftover stuffing will last up to four days in the refrigerator. If the stuffing has dried out, add some chicken broth to moisten it before heating it up to eat. 

Finally, here is the recipe for Semi-Homemade Cornbread Stuffing:



Pecan and Cornbread Stuffing with Sweet Potatoes and Squash

  • Author: Melissa


  • 1 small sweet onion, chopped
  • 1/2 cup of sliced celery
  • 1 tsp. garlic powder
  • 1 Tbsp. olive oil
  • 3 Tbsp. of melted butter
  • 1 bag of frozen butternut squash, or peeled and cubed fresh squash
  • 1 bag of frozen cubed sweet potatoes, or 2 medium sweet potatoes, peeled and cubed
  • 1 apple, peeled and cubed
  • 2 Tbsp. brown sugar
  • 1 tsp. rubbed sage
  • 1/4 cup of water
  • 1 cup of chicken broth
  • 1 (6-8 oz.) bag of cornbread stuffing mix
  • 1 large egg
  • 1/2 cup of chopped pecans


  1. Preheat your oven to 375 degrees
  2. Heat the oil in a large saucepan, add the garlic, onion, and celery
  3. Saute’ the onion, and celery until they are tender – about 5 minutes
  4. Add the melted butter, squash, sweet potato, apple, brown sugar, and sage
  5. Reduce the heat, cover and cook until the squash is tender – about 10 minutes
  6. Add the water and broth, and remove from heat
  7. In a large bowl, stir the stuffing mix, egg, and pecans
  8. Add the squash and broth mixture
  9. Mix until cornbread is moist – if it seems dry to you, you can add up to 1 cup more of chicken broth (the bread should be a little soggy looking)
  10. Transfer the stuffing into a lightly greased baking dish – a 13 x 9 would work nicely
  11. Bake, covered with lid or foil for about 40 minutes


  • Serving Size: 10



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~Melissa –


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