Cornbread Stuffing with Green Olives and Pecans

Ingredients

• 3/4 cup pecans
• 1 batch cornbread
• 4 tablespoons unsalted butter, plus extra for buttering the baking dish
• 1 large yellow onion, finely chopped
• 4 stalks celery, finely chopped
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 3/4 cup California green ripe olives, drained and roughly chopped
• 3/4 cup dried cranberries
• 2 large eggs
• 1 cup chicken or vegetable stock
• 1/2 cup half and half

Directions

1. Heat the oven to 350ºF, and butter a 9x13-inch baking dish. Spread the pecans on a baking sheet, then bake them until they smell toasty and deepen slightly in color, 10 to 15 minutes.
2. Move the warm pecans onto a cutting board, chop them coarsely, and save them for later. With a serrated knife, slice the cornbread into roughly 1/2-inch cubes, working gently so the pieces stay intact. You should end up with about 8 cups cubed.
3. Put the cornbread cubes, along with any crumbs, onto the same baking sheet you used for the pecans. Bake for 15 to 20 minutes, stirring once during baking, until the edges are golden and the pieces feel dry when touched.
4. While the cornbread toasts, melt the butter in a large skillet set over medium heat. Add the onions and celery, then cook for 5 minutes.
5. Stir in the sage, parsley, thyme, salt, pepper, olives, and cranberries. Continue cooking for 3 to 4 minutes, until the vegetables are tender and the herbs smell wonderful. Cool the mixture for 10 minutes.
6. Add the cooked vegetable mixture to the bowl with the cornbread cubes, stirring carefully. Fold in the pecans.
7. Whisk the eggs, stock, and cream together in a small bowl. Pour the mixture over the stuffing and toss gently to bring everything together, using your hands if that helps keep the cornbread from falling apart. The mixture should be moist throughout; add a little more chicken stock if it needs it.
8. Spoon the stuffing into the prepared baking dish. Bake for 35 to 40 minutes, until the surface is browned and crisp.
9. Serve the stuffing warm. It can also be prepared a day or two in advance and reheated in the oven before serving.