CORNBREAD DRESSING WITH TOASTED PECANS

1 cup unsalted butter (2 full sticks)

2 cups onion, finely diced

2 cups celery, finely diced

6 to 8 leaves fresh sage, minced

2 leaves from two sprigs of thyme, minced 2 cloves garlic, mashed in 2 teaspoons salt 2 cups chicken broth or stock

1 package Shawnee Mills buttermilk cornbread 2/3 cup buttermilk

15-20 pecans halves, optional

1-2 red jalapeno or Fresno peppers, optional ½ loaf Italian bread

Make the cornbread batter via instructions on the package then pour it into a greased pan or skillet. Place pecan halves on top of the batter and bake according to package instructions.

Cut the halved Italian loaf in slices and toast on a sheet pan in the rack below the cornbread for about 5 minutes, making sure not to let it darken.

When the breads are ready, set them aside in a large mixing bowl.

In a large skillet over medium heat, melt the butter. Add the onions, celery, and peppers (if using.) Simmer 5 minutes and add the garlic and herbs. Simmer another 5 minutes, lowering the temperature to medium-low to make sure the ingredients don’t darken too much as they will cook again in the oven. Preheat the oven to 350 F.

Combine the breads, onion-celery mixture and broth in the mixing bowl. Combine thoroughly and place in a loaf pan for a fluffy dressing, a large skillet for a crispier version.