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.