Cornbread stuffing with pecan and bacon

By taniaf

Ingredients

• 1.5 cups chopped pecans
• 4 tbsp butter
• 1 onion, finely chopped
• 3 celery stalks, finely chopped
• salt and pepper
• 1/2 cup dry white wine
• buttermilk cornbread, cubed (10 cups)
• 3 tbsp rosemary
• 3 eggs, beaten
• 2 cups chicken broth
• 6-8 slices bacon, chopped.

Preparation

Step 1

Preheat oven to 375. Spread pecans on a large rimmed baking sheet, toast until fragrant, 3-5 minutes.
In a large skillet, melt butter over medium. Add bacon, cook until browned, 3 minutes. Add onion and celery, season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add wine, cook until evaporated, 3-5 minutes. Transfer to a large bowl, let cool slightly. To bowl, add cornbread, rosemary, pecans, and beaten eggs. Season with salt and pepper. Pour 1/2 cup hot broth over mixture. Toss gently. Add up to 1/2 cup more broth if necessary.
Spoon into buttered baking dish, pour up to 1 cup more broth over top to moisten. Bake, covered for 30 minutes. Uncover and bake until browned, 15 minutes more.