This is a classic from Butterball that we've used in our family for years... hey, it isn't a Holiday food item in Texas if it doesn't have Pecans in it!

Ingredients

• no-stick cooking spray
• 3 tablespoons vegetable oil
• 2 cups chopped celery
• 1 cup chopped onion
• 2 cups chopped pecans, toasted
• 2 teaspoons ground sage
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 bag (16 ounces) cornbread stuffing crumbs
• 2 1/2 cups apple cider or apple juice
• 6 tablespoons butter, melted

Directions

1. Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.

2. Heat oil in large skillet on medium-high heat. Add celery and onion. Cook and stir 7 minutes, or until vegetables are tender.

3. Remove from heat. Stir in pecans, sage, salt and pepper.

4. Place stuffing crumbs in large bowl. Add vegetable mixture; mix lightly.

5. Stir in apple cider and butter until well blended.

6. Spoon into prepared baking dish. Bake 45 minutes, or until hot.

Servings

Serves approx. 18

To toast pecans, spread pecans in ungreased pan. Bake in a preheated oven 350°F oven 5 minutes, stirring occasionally, or until light brown