Cornbread-Pecan Dressing

• 7 to 8 cups 1/2-inch cubes cornbread (see notes)
• 1 cup coarsely chopped pecans
• 2 tablespoons butter or margarine
• 6 ounces cooked ham, cut into 1/4-inch dice
• 1 onion (12 oz.), peeled and chopped
• 1 cup chopped celery
• 1 or 2 bags (1 lb. each) frozen chopped mustard greens, thawed (see notes)
• 1 package (1 lb.) frozen corn kernels
• 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage
• 1/2 to 3/4 cup fat-skimmed chicken broth
• Salt and pepper

1. Spread cornbread cubes in a 12- by 17-inch roasting pan. Bake in a 350u0b0 regular or convection oven, stirring occasionally, until edges begin to brown, 25 to 35 minutes. Spread pecans in a 9-inch pie pan and bake in same oven until lightly browned, about 10 minutes.
2. In a 5- to 6-quart pan over medium-high heat, melt butter; add ham, onion, and celery and stir often until onion begins to brown, 7 to 10 minutes.
3. Squeeze excess liquid from mustard greens. Stir greens, corn, and sage into ham mixture. Mix in cornbread and enough broth to moisten lightly. Stir in pecans.
4. Spoon dressing into a shallow 3-quart baking dish and cover tightly.
5. Bake in a 325u0b0 regular or convection oven (350u0b0 if baking with a turkey at that temperature) until hot in the center, 15 to 25 minutes. Uncover and bake until top is lightly browned, 15 to 25 minutes longer. Add salt and pepper to taste.

notes, pecans, butter, ham, onion, celery, mustard greens, corn, sage, chicken broth, salt

Taken from www.myrecipes.com/recipe/cornbread-pecan-dressing (may not work)