Stuffing - Pecan Cornbread Dressing

By BlueSchmoo

Buy a high-quality cornbread, or bake Buttermilk Cornbread (it can be made up to 2 days ahead).

Prep: 20 minutes
Total: 1 hour 5 minutes

Ingredients

• 1 1/2 cups coarsely chopped pecans
• 4 tablespoons butter, plus more for baking dish
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• Coarse salt and ground pepper
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Buttermilk Cornbread
• 3 tablespoons finely chopped fresh sage
• 3 large eggs, beaten
• 2 cups reduced-sodium chicken broth, heated

Preparation

Step 1

1. Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
2. To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
2. If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.