The All-American Stuffing

Step 1

Preheat oven to 400°. Butter a shallow 3-qt. baking dish and a sheet of foil. Toast cornbread pieces on 2 rimmed baking sheets unless browned, 8–10 minutes; notify cornbread in an awfully big bowl.

Step 2

Decrease oven temperature to 350°. Toast pecans on a clear rimmed baking sheet, tossing as soon as, unless fragrant and rather darkened, 8–10 minutes. Let cool; add to bowl with cornbread.

Step 3

Meanwhile, heat oil in a big skillet over medium-excessive. Add sausage and cook, stirring infrequently and breaking into miniature pieces with a spoon, unless browned and cooked via, 7–10 minutes. Transfer to bowl with cornbread with a slotted spoon.

Step 4

Add onions, celery, and collard greens to skillet, season with salt and pepper, and cook, stirring generally, unless onions are golden brown and gentle, 10–12 minutes. Transfer to bowl with cornbread.

Step 5

Decrease heat to medium and cook vinegar in skillet, scraping up any browned bits, unless almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, unless melted. Drizzle over cornbread combination.

Step 6

Lunge eggs and a pair of cups stock in a medium bowl; pour over cornbread combination. Season with salt and pepper and gently toss, adding more stock ¼-cupful at a time as mandatory (you would possibly per chance per chance no longer use all of it), unless combined and cornbread is hydrated. Combine fastidiously to lead particular of breaking cornbread into crumbs. Transfer to ready baking dish and dot with final ¼ cup butter.

Step 7

Duvet with buttered foil; bake unless a paring knife inserted into the guts comes out sizzling, 30–35 minutes. Enlarge oven temperature to 450°. Insist and bake unless top is golden brown and crisp, 20–25 minutes. Let take a seat 10 minutes before serving.