Everyday Food's Pecan Cornbread Dressing

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Serious Eats


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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

2 cups reduced-sodium chicken broth, heated

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