For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.
Recipe information
Yield
8 Servings
Ingredients
Preparation
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 until browned, 8–10 minutes; place cornbread in a very large bowl.
Step 2
Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Let cool; add to bowl with cornbread.
Step 3
Meanwhile, heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 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 often, until onions are golden brown and soft, 10–12 minutes. Transfer to bowl with cornbread.
Step 5
Reduce heat to medium and cook vinegar in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over cornbread mixture.
Step 6
Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Season with salt and pepper and gently toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared baking dish and dot with remaining ¼ cup butter.
Step 7
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Step 8
Do Ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
