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More Thanksgiving Recipes Cornbread Dressing with Sausage and Pecans Ingredients 1 pound day-old cornbread torn into 1.5 to 2 pieces (I baked two 8.5-ounce boxes of Jiffy corn muffin mix in a 9x13 pan for about 20 minutes.) 1 pound bulk pork sausage cup 1.5 sticks unsalted butter, plus more for coating the baking dish 2.5 cups chopped yellow onions 1.5 cups sliced celery cup apple cider vinegar 3 cups low-sodium chicken broth divided 1.25 cups chopped toasted pecans cup chopped Italian parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 large eggs Instructions Preheat oven to 250 F

With its straightforward ingredients and outstanding flavor, my homemade lemon bruschetta low-fat dressing is both a healthier and more cost-effective choice compared to store-bought options

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Add the rest of the ingredients -- except for the extra-virgin olive oil -- and whisk together until well-combined

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