1largeeggmay substitute flax “egg” to make vegan (1 T ground flax mixed with 2 1/2 T water)
4cupscornbread, crumbled
Instructions
Heat olive oil in a large skillet over medium-high heat. Add green onion and saute for 2-3 minutes, stirring occasionally.
Add celery to skillet and saute another 2-3 minutes. Then, add the diced apples and saute for an additional 2-3 minutes, stirring occasionally.
Add the pecans, sage, salt, and pepper to mixture. Saute for another 2 minutes to combine flavors. Add two tablespoons of stock and stir. Cook for 1-2 more minutes. Set mixture aside and cool for 10-15 minutes.
Preheat the oven to 350 degrees. In a large mixing bowl, combine remaining stock and egg. Beat to combine.
Transfer cooled mixture from skillet and crumbled cornbread to the mixing bowl with stock and egg mixture. Toss ingredients well to coat with egg and stock mixture.
Transfer mixture into a greased baking dish, cover and bake for 45 minutes. Remove cover and bake for additional 15 minutes or until top starts to brown.
