Pecan Cornbread Dressing

Pecan Cornbread Dressing

Pecan Cornbread Dessing

1 1/2 cups Pecan Pieces

4 Tbl Butter

1 large Onion, chopped

3 Celery Stalks, chopped

Salt and 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.