Thanksgiving Stuffing

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2 cup pecans, toasted and coarsely chopped

3 medium onions, chopped (6 cups)

2 tbsp olive oil

5 stalks celery, chopped (2 cups)

2 1/2 lb mushrooms—button or crimini—chopped

6 cup sourdough bread, cut into 1/2-inch cubes

1 loaf cornbread,cubed and crumbled a bit

2 x 5-oz cans water chestnuts, coarsely chopped

2 tsp salt

pepper to taste

2 x eggs, beaten

optional: dried cranberries, chestnuts

1/4 x honey

1 cup buttermilk

1 x egg

1 cup yellow cornmeal

1 cup unbleached white flour

2 tsp baking powder

1/2 tsp salt

3 tbsp melted butter

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