Pecan Cornbread Dressing

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
356
FAT
70%
CHOL
45%
SOD
34%

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Ingredients for 10 servings

1 1/2 cups coarsely chopped pecans

4 tablespoons butter, plus more for baking dish

1 large onion, finely chopped

3 celery stalks, finely chopped

Coarse salt and ground pepper

1/2 cup dry white wine, such as Sauvignon Blanc

16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Buttermilk Cornbread

3 tablespoons finely chopped fresh sage

3 large eggs, beaten

2 cups reduced-sodium chicken broth, heated

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