Cornbread Stuffing with Apples and Pecans

Ingredients

• 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