Cornbread-Pecan Dressing

Ingredients

• 2 tablespoons butter 
• 1 cup celery chopped
• 6 ounces ham cooked cut into 1/4-inch dice
• 1 lb corn kernels frozen
• 7 cups cubes cornbread (see notes)
• 0.5 cup fat-skimmed chicken broth 
• 1 tablespoon sage leaves dried fresh chopped
• 1  bags mustard greens frozen thawed chopped (see notes)
• 12 oz onion peeled chopped
• 1 cup pecans coarsely chopped
• 17 servings salt and pepper 

Equipment

• frying pan
• oven
• baking pan
• roasting pan
• pie form

Directions

1. Spread cornbread cubes in a 12- by 17-inch roasting pan.
2. Bake in a 350 regular or convection oven, stirring occasionally, until edges begin to brown, 25 to 35 minutes.
3. Spread pecans in a 9-inch pie pan and bake in same oven until lightly browned, about 10 minutes.
4. In a 5- to 6-quart pan over medium-high heat, melt butter; add ham, onion, and celery and stir often until onion begins to brown, 7 to 10 minutes.
5. Squeeze excess liquid from mustard greens. Stir greens, corn, and sage into ham mixture.
6. Mix in cornbread and enough broth to moisten lightly. Stir in pecans.
7. Spoon dressing into a shallow 3-quart baking dish and cover tightly.
8. Bake in a 325 regular or convection oven (350 if baking with a turkey at that temperature) until hot in the center, 15 to 25 minutes. Uncover and bake until top is lightly browned, 15 to 25 minutes longer.
9. Add salt and pepper to taste.