Cornbread Stuffing With Pears and Pecans
- 1 recipe PPK cornbread or your favorite recipe from a 9x13 pan
- 3 tablespoons olive oil
- 4 cipollini onions, diced medium (use whatever onion you like—about 2 cups once chopped)
- 1 cup pecans
- 1/4 cup chopped fresh thyme (keep the soft stems on, just ditch the woody ones)
- 1/2 teaspoon celery seed
- 2 teaspoons dried sage
- 1 teaspoon salt
- fresh black pepper
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 2 red bartlett pears, sliced in 1/4 inch slices (use whatever pear you've got)
Preheat oven to 375°F. Cut cornbread into roughly 3/4 inch pieces. Place on a baking sheet and toast for about 15 minutes, flipping about halfway through. Remove from oven.
In the meantime, toast the pecans. Preheat a large heavy-bottomed pan over medium-low heat. Add the pecans and toast for 3 to 5 minutes, stirring often, until they smell toasty and are a few shades darker. Transfer to a bowl and roughly chop once cooled—I like to keep the pieces relatively large.
In the same pan over medium heat, sauté onion in olive oil for about 10 minutes, until lightly browned.
Add the herbs to the pan and sauté for about a minute. Add the cornbread and sprinkle in salt and pepper. Mix with a spatula, it’s fine if you break the cornbread up with a spatula a bit. Drizzle in the oil and vegetable broth. If it seems too dry add a little extra veggie broth.
Fold in the apples and pecans. Transfer to a lightly greased 9x13 pan and bake for about 45 minutes, until the top is lightly browned.