Shelly's Recipe

TOASTED PECAN, CIDER AND CORNBREAD STUFFING

Category: Dressing and Stuffing

3 tbsp vegetable oil
5 stalks and 1 onion, diced
1 (16 oz) bag cornbread stuffing crumbs
2 cups coarsely chopped pecans
2 tsp ground sage
2 1/2 cups apple cider or juice
6 tbsp unsalted butter
Salt and pepper, to taste

Heat bacon in oil. Add vegetables and sauté until soft and translucent, about 7-10 minutes. On a cookie sheet, toast the pecans at 375 for 5-7 minutes. In a large bowl, mix the sautéed vegetables together with the cornbread stuffing crumbs. Mix in pecans and sage.

In a small saucepan, combine cider and butter, heat over medium heat until the butter is completely melted. Pour over the stuffing mixture, mixing well. Season with salt and pepper. Stuff turkey cavities immediately before roasting. Place remaining stuffing in a buttered casserole and bake at 325 until hot and crusty, about 45-60 minutes. Makes enough for a 16-20 lb turkey.