Cornbread Stuffing with Green Olives and Pecans Recipe

Ingredients (15)

• 3/4 cup pecans
• 1 batch cornbread (homemade or store-bought, 8- to 10-inch pan size, or enough to make about 8 cups cubed)
• 4 tablespoons (1/2 stick) unsalted butter, plus extra for buttering the baking dish
• 1 large yellow onion, finely chopped
• 4 stalks celery, finely chopped
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 3/4 cup California green ripe olives, drained and roughly chopped
• 3/4 cup dried cranberries
• 2 large eggs
• 1 cup chicken or vegetable stock
• 1/2 cup half and half