5 ribs celery, diced
1 large onion, minced
16 ounce bag cornbread stuffing crumbs or dried bread cubed
2 cups coarsely chopped pecans
2 teaspoons ground sage
2-1/2 cups apple cider or apple juice
6 tablespoons sweet butter
Kosher salt and black pepper to taste
Heat the bacon fat or canola oil in a large skillet over medium-high heat. Add the celery and onion and sauté until soft and translucent, about 7 to 10 minutes. On a cookie sheet, toast pecans at 375 degrees 5 to 7 minutes.
In a large bowl, mix the sautéed vegetables together with the cornbread stuffing crumbs. Mix in the pecans and ground sage. In a small saucepan, combine the cider or juice and butter; heat over medium heat until the butter is completely melted. Pour over the stuffing mixture, mixing well.
Season the stuffing with salt and pepper. Stuff turkey cavities immediately before roasting. Place any remaining stuffing in buttered casserole and bake at 325 degrees until hot and crusty, about 45 to 60 minutes.
Makes enough stuffing for a 16- to 20-pound turkey.