Cornbread Stuffing with Apples and Pecans

This classic stuffing weaves together the coziest flavors of the season for an unforgettable side dish. Savory vegetables, aromatic herbs, crunchy pecans and sweet-tart apples combine with crumbly cornbread to create the perfect autumnal casserole. Serve it in the Pumpkin Casserole for an easy and elegant oven to table holiday presentation.

3 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 small yellow onion

2/3 cup finely chopped celery (about 2-3 stalks)

1 clove garlic, minced

2 sweet-tart apples, such as gala or honey crisp, peeled and diced

1 tablespoon chopped fresh sage

2 teaspoons chopped fresh thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cinnamon

1/4 cup apple cider

1 1/2 cups low-sodium chicken, turkey or vegetable broth or stock

2 eggs, room temperature

12-ounce bag cornbread stuffing cubes or 6 cups coarsely cubed cornbread

1/2 cup chopped pecans, toasted

Preheat oven to 350° F. Brush Pumpkin Casserole/Baker with 1 tablespoon butter and set aside.

In a large skillet set over medium heat, melt remaining 2 tablespoons butter with oil until bubbling. Add onion, celery and garlic, and cook, stirring occasionally until onion is translucent, about 3-4 minutes. Stir in apples, sage, thyme, salt, pepper, and cinnamon. Continue cooking until spices are fragrant, about 1-2 minutes.

Add cider and stir to combine. Simmer until liquid has evaporated, about 2-3 minutes. Add broth and bring to a simmer. Whisk eggs in a separate large bowl. To temper the eggs, quickly whisk 1 cup hot broth mixture into the eggs. Add remaining broth mixture to the bowl and stir. Add cornbread and pecans to the bowl and toss gently until liquid is absorbed.

Transfer stuffing to prepared casserole and cover with lid. Bake covered in preheated oven until the stuffing is heated through, about 25-30 minutes. Remove lid and continue baking until the top is golden brown, about 10-15 minutes longer.