- 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 store-bought cornbread (about 2 3/4 pounds) or 1 recipe Buttermilk Cornbread
- 3 tablespoons finely chopped fresh sage
- 2 cups reduced-sodium chicken broth, heated
Preheat oven to 375°F. 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. 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.
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.
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