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Toasted Pecan, Cider and Cornbread Dressing

Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Heat oil in large skillet on medium-high heat. Add celery and onion. Cook and stir 7 minutes, or until vegetables are tender.
Remove from heat. Stir in pecans, sage, salt and pepper.
Place stuffing crumbs in large bowl. Add vegetable mixture; mix lightly.
Stir in apple cider and butter until well blended.
Spoon into prepared baking dish. Bake 45 minutes, or until hot.

Calories 573

Fat 22 g

Saturated Fat 10 g

Trans Fat 0.0 g

Cholesterol 92 mg

Sodium 1617 mg

Carbohydrates 47 g

Sugar 5 g

Protein 46 g

Iron 6 mg

Fiber 12 g

Potassium 1096 mg

To toast pecans, spread pecans in ungreased pan. Bake in a preheated oven 350°F oven 5 minutes, stirring occasionally, or until light brown.

Cornbread dressing may be used as a stuffing for Butterball Turkey

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“This has been my favorite stuffing for years now. We do not even consider making a turkey without it. The first time we had it, I was afraid the apple flavor would be overpowering, but it really isn't. We don't always use cornbread; more often we use regular seasoned breadcrumbs and don't add any additional sage, salt, or pepper. We typically double the recipe and stuff the turkey with it, and only use a baking dish for any that is left over. ”
abjames: “used martinelli's apple juice and since pecan bag came as 1 1/2 cup, added 1/2 cup dried cranberries. Simple and full over flavor. Will make this again! thank you!”
elle