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2 tablespoons olive oil
1/2 teaspoon white truffle oil
2 leeks, diced
8 stalks celery, finely chopped
1 celery root, peeled and diced
3 apples, cored and diced
1 cup chopped pecans
1 tablespoon poultry seasoning
Salt, to taste
Pepper, to taste
1/4 cup sherry or port, divided
4 cups crumbled gluten-free cornbread
1 large egg, beaten (can omit for vegans)
1. Heat olive and truffle oil in a pan over medium-high heat. Add leeks and sauté for 3 minutes, stirring, until slightly golden. Add celery, celery root, and apple one at a time, cooking for 3 minutes after each addition. Add pecans, seasoning, salt, and pepper and sauté for 2 minutes to infuse the flavors. Pour in 2 tablespoons of sherry and cook another minute. Set mixture aside to cool for 10 minutes.
2. Preheat the oven to 350 degrees. Place cornbread in a large bowl and mix in veggies, egg, and remaining sherry. Transfer mixture to a glass baking dish, cover, and bake for 45 minutes. Uncover and brown for 10 more minutes.
Recipe and photo: Sally Kravich
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