Cornbread Stuffing with Pecans

Pecans add crunch and richness to this traditional cornbread dressing. Use good-quality store-bought cornbread or try our Buttermilk Cornbread, which can be made up to two days ahead. Buy a high-quality cornbread, or bake Buttermilk Cornbread (it can be made up to 2 days ahead).

1½ cups pecans, coarsely chopped
4 Tbsp. butter
1 large onion, finely chopped
3 ribs celery, finely chopped
coarse sea salt
black pepper, freshly cracked
½ cup dry white wine, such as Sauvignon Blanc
16 cups cornbread (~ 2¾ lb) or 1 recipe Buttermilk Cornbread
3 Tbsp. fresh sage, finely chopped
3 large eggs, beaten
2 cups chicken broth, heated

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3-5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes. Add wine and cook until evaporated, 3-5 minutes. Transfer to a large bowl; let cool slightly.

To bowl, add cornbread, sage, eggs and pecans. Season with 1½ tsp. salt and tsp. pepper. Pour ½ cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to ½ cup more broth so stuffing is moist but not soggy.

If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-qt baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.)

Bake, covered, for 30 minutes; uncover and bake until browned, about 15 minutes more.

Makes 12 cups.