Servings: 13x9 tray

An 8x8 tray of cornbread - cut into small chunks and toasted to a crunch An 8x8 tray of cornbread - cut into small chunks and toasted to a crunch
1 long French baguette - cut into small cubes and toasted to a crunch 1 long French baguette - cut into small cubes and toasted to a crunch
1 yellow onion 1 yellow onion
4 stalks of celery 4 stalks of celery
2 apples 2 apples
Bacon grease (or coconut oil) Bacon grease (or coconut oil)
1-2 tsp ground sage 1 to 2 tsp ground sage
Salt & pepper to taste Salt & pepper to taste
1 cup dried fruit (such as cranberries & blueberries) 1 cup dried fruit (such as cranberries & blueberries)
2 cups unsalted pecans, coarsely chopped and divided 2 cups unsalted pecans, coarsely chopped and divided
2 eggs 2 eggs
2-2½ cups low sodium chicken broth 2 to 2½ cups low sodium chicken broth

1. Toast the corn bread chunks at 350° until they start to get dried out on top (about 25 minutes). Add the French baguette chunks and toast until very crispy (maybe another 25 minutes. Put into a large mixing bowl.
(We snacked on quite a bit of the bread in the making...)
2. Sauté the onion, celery and apple until soft in bacon grease or other oil. Add sage salt and pepper to taste. Add dried fruits such as Craisins and blueberry mixture. Add to the large bowl with the toasted bread.
3. Toast all of the coarsely chopped pecans into the hot pan and toast for a few minutes, watch carefully. Add 1½ cups of the pecans to the bread mixture. Set aside ½ cups of the pecans for later.
4. Scramble 2 eggs and combine with chicken broth to make 2½ cups of liquid. Fold into bread mixture.
5. Grease a 13x9 pan with butter. Pour into pan and bake 45 to 60 minutes at 350°. Sprinkle the other ½ cup of pecans on top for the last 10 to 15 minutes of baking. (Internal temp should be 160°).
WOW!!!