1 1/2 cups chopped pecans
4 tbsp butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
salt and pepper
1/2 cup dry white wine
16 cups cubed store-bought cornbread or 1 recipe buttermilk cornbread
3 tbsp finely chopped fresh sage
3 large eggs, beaten
2 cups reduced salt chicken stock, heated
1. Preheat oven to 190 degrees Celsius. Spread pecans on a large baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large frying pan, 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.
2. To bowl, add cornbread, sage, eggs and pecans. Season with 1 1/2 teaspoons of salt and pepper. Pour 1/2 cup hot stock over cornbread mixture. Toss gently. If necessary, add up to 1/2 cup more brother so stuffing is moist but not soggy.
3. If stuffing turkey, set aside 4 cups of stuffing. Spoon remaining dressing into a buttered baking dish. Pour up to 1 cup remaining broth over top to moisten. Bake, covered, for 30 minutes; uncover and bake until browned, about 15 minutes more.