Cornbread Stuffing with Green Olives and Pecans - California Ripe Olives
Cornbread Stuffing with Green Olives and Pecans - Serves 8 Ingredients - Ingredients: - 3/4 cup pecans - 1 batch cornbread (homemade or store-bought, 8- to
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Ingredients
- 3/4 cup pecans
- 1 batch cornbread (homemade or store-bought, 8- to 10-inch pan size, or enough to make about 8 cups cubed)
- 4 tablespoons (1/2 stick) unsalted butter, plus extra for buttering the baking dish
- 1 large yellow onion, finely chopped
- 4 stalks celery, finely chopped
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 3/4 cup California green ripe olives, drained and roughly chopped
- 3/4 cup dried cranberries
- 2 large eggs
- 1 cup chicken stock
- 1/2 cup half and half
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