Cornbread Stuffing W/ Pecans & Bourbon

• -1 Loaf of Cornbread (2 Days Old)
• -Half Cup of Pecans
• -Half cup of diced Chestnuts
• -1/2 Stick of butter
• -1 Onion
• -2 stalks of celery
• -1 apple
• -1/2 Cup Bourbon
• -Rosemary
• -2 Eggs
• -Turkey Stock

1. 1. Crumble 2-day old cornbread with pecans and chesnuts to your taste -- About half a cup of each. Set dry ingredients aside.
2. 2. Dice onion and celery. Put in a large skillet with 1/2 stick of butter.
3. 3. Peel, core, and dice apple. Put apple in onion and celery mixture w/ salt, pepper, sage, and rosemary to taste.
4. 4. Sautee Onion, celery, and apple for 5 minutes. Mix in Bourbon and let simmer for another 5 minutes.
5. 5. Combine Vegetables w/ dry ingredients. Let it sit for 5-10 minutes.
6. 6. Beat 2 eggs. Mix eggs in. Pour in Turkey stock until you've reached desired thickness.
7. 7. Transfer to baking dish and cook for 30-40 at 350 degrees.

pecans, chestnuts, butter, onion, stalks of celery, apple, bourbon, eggs, stock

Taken from www.epicurious.com/recipes/member/views/cornbread-stuffing-w-pecans-bourbon-50055965 (may not work)