Our inaugural contest at Modern Epicure should be a fun one, right in time for Thanksgiving! Post your best Thanksgiving Turkey Stuffing Recipe to our Community as a blog post. Be sure to tag your post with the words “Thanksgiving Stuffing” so our judges can easily find your recipe. The top 3 highest rated recipes will receive the following prizes:

1st Prize: $150 Gift Certificate to Williams Sonoma

2nd Prize: A Modern Epicure T-shirt of your Choice

3rd Prize: A Modern Epicure Coffee Mug

The deadline for entries is Monday, November 24th at 11:59 PM Eastern Standard Time. Winners will be announced Tuesday, November 25th, just in time for your holiday cooking festivities. Join the fun, and post your Thanksgiving Stuffing Recipe Today!

Our first entry comes from community member DotcomCowgirl:

Toasted Pecan, Cider and Cornbread Stuffing

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.