Martha Stewart Pecan Cornbread Stuffing
Serves 10
1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
coarse salt and ground pepper
1/2 cup dry white wine, such as sauvignon Blanc
16 cups cubed cornbread (about 2 3/4 pounds)
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated
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preheat the oven to 375 degrees. spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 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, 8 to 10 minutes. add wine, and
cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly. -
To bowl, add cornbread, sage, eggs, and pecans. season with 1 1/2 teaspoons salt and teaspoon pepper. pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). if necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
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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. (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
Source: Martha Stewart Living XM Radio - 2011 Thanksgiving Recipe Flyer