Recipe was developed by Sarah Chase for the Butterball Turkey Talk Line

3	Tbsp.	Bacon Fat or Vegetable Oil
5		stalks, Celery, diced
1	lge.	Onion, minced
1	bag	(16oz) Cornbread Stuffing Crumbs
2	C.	Pecans, coarsley Chopped
2	tsp.	Ground Sage
2 1/2	C.	Apple Cider or Apple Juice
6	Tbsp.	unsalted Butter
		Salt and freshly ground pepper, to taste

• Heat the bacon fat or oil in a large skillet over med-high heat. Add the celery and onion and saute until soft and translucent, about 7-10 minutes.
• On a cookie sheet, toast pecans at 375 degrees, 5-7 minutes
• In a large bowl, mix the sauteed vegatbles together with the cornbread stuffing crumbs. Mix in the pecans and sage.
• In a small saucepan, combine the cider or juice and butter; heat over medium heat until the butte is completely melted. Pour over the stuffing mixture, mixing well. Season the stuffing with the salt and pepper.
• Stuff turkey cavities immediately before roasting. Place any remaining stuffing in a buttered casserole and bake at 325 degrees until hot and crusty, about 45-60 minutes.
• Makes enough stuffing for a 16-20 lb. turkey.