Cornbread Stuffing with Pecans

By fuzzygroup

Ingredients

• 3/4 cups (1.5 sticks) unsalted butter plus more for baking dish
• 1 lb day old cornbread broken into 1 1/2" to 2" pices (about 9 cups)
• 2 1/2 cups chopped yellow onions
• 1/4 cups apple cider vinegar
• 3 cups chicken broth, divided
• 1 1/4 cups chopped toasted pecans (optional)
• 2 tsp kosher salt
• 1 tsp pepper
• 2 large eggs

Preparation

Step 1

1. Preheat oven to 25. Butter a 13x9x2" pan and set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake stirring often and rotating sheets half way thru until dried out, about 1 hour. Transfer to a large mixing bowl.

2. Heat 3/4 cups butter in skillet, add onions and cook until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.

3. Return skillet to heat. Add vinegar; cook scraping up browned bits from bottom. for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans and salt and pepper. Let cool.

4. Preheat oven to 350. Whisk 1 1/2 cups broth and eggs in small bowl. Fold gently into cornbread until thoroughly combined (mixture will look wet) taking care to not mash cornbread. Transfer to prepared dish, cover with foil and bake until a thermometer registers 160 about 40 minutes.