Pecan Cornbread Dressing
- 1 1/2 cups Pecan Pieces
- 4 Tbl. Butter
- 1 large onion, chopped
- 3 Celery Stalks, chopped
- Salt & pepper
- 1/2 cup Dry White Wine, such as Sauvignon Blanc
- 1 recipe Buttermilk Cornbread, cubed
- 3 Tbl. Sage, chopped
- 3 large Eggs, beaten
- 2 cups Chicken Broth, heated
Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet and toast for 5 minutes. Set aside. In a large skillet, melt butter over medium heat. Add onion and celery, season with salt and pepper. Cook, stirring occasionally, until softened, about 8 minutes. Add wine and cook until evaporated, about 5 minutes. Transfer to a large bowl and let cool.
In bowl, add cornbread, sage, eggs and pecans. Season with 1 1/2 tsp salt and tsp pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently. If dry then add more broth.
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. Bake, covered for 30 minutes. Uncover and bake until brown, about 15 minutes.