Instructions: 1. Heat the bacon fat or vegetable oil in a large skillet over medium-high heat. Add the celery and onion and saute until soft and translucent, about 7 to 10 minutes.

2. On a cookie sheet, toast pecans at 375 F, 5 to 7 minutes.

3. In a large bowl, mix the sauteed vegetables together with the cornbread stuffing crumbs. Mix in the pecans and ground sage.

4. 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.

5. Stuff turkey cavities immediately before roasting. Place any remaining stuffing in buttered casserole and bake at 325 F until hot and crusty, about 45 to 60 minutes.

Makes enough stuffing for a 16- to 20-pound turkey.

*Nutritional information based on stuffing baked in casserole dish, not in turkey cavity.

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