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Ingredients

• 1 1/2 cups coarsely chopped pecans
• 4 tablespoons butter, plus more for baking dish
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• Coarse salt and ground pepper
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Buttermilk Cornbread
• 3 tablespoons finely chopped fresh sage
• 2 cups reduced-sodium chicken broth, heated

Description

Serious Eats