Cornbread Stuffing W/ Pecans & Bourbon

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   1. Crumble 2-day old cornbread with pecans and chesnuts to your taste -- About half a cup of each. Set dry ingredients aside.

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   2. Dice onion and celery. Put in a large skillet with 1/2 stick of butter.

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   3. Peel, core, and dice apple. Put apple in onion and celery mixture w/ salt, pepper, sage, and rosemary to taste.

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   4. Sautee Onion, celery, and apple for 5 minutes. Mix in Bourbon and let simmer for another 5 minutes.

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   5. Combine Vegetables w/ dry ingredients. Let it sit for 5-10 minutes.

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   6. Beat 2 eggs. Mix eggs in. Pour in Turkey stock until you've reached desired thickness.

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   7. Transfer to baking dish and cook for 30-40 at 350 degrees.

No additional tips available.