Pecan Cornbread Stuffing

By taniaf

use Buttermilk cornbread

Ingredients

• 1 1/2 cups chopped pecans
• 4 tbsp butter
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• salt and pepper
• 1/2 cup dry white wine
• 16 cups cubed cornbread (1 recipe buttermilk cornbread)
• 3 tbsp chopped sage
• 3 eggs, beaten
• 2 cups chicken broth

Details

Servings 12

Preparation

Step 1

Preheat oven to 375. Spread pecans on baking sheet, toast 3-5 minutes. In a large skillet, melt butter, add onion and celery, season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add wine, cook until reduced, 3-5 minutes. Let cool in a bowl.
Add cornbread, sage, eggs, and pecans to bowl. Season with salt and pepper. Pour 1/2 cup heated broth into mixture. Toss gently. Add more broth as needed to moisten mixture.
Put stuffing into buttered baking dish, pour 1 cup broth over to moisten. Bake 30 minutes covered, then uncover and bake 15 more minutes until browned.