Instructions

1. Preheat oven to 400F.
2. In a large bowl, combine the toasted cornbread and pecans. Set aside.
3. Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into small pieces, until browned and cooked through, seven to ten minutes. Using a slotted spoon, transfer the sausage to the bowl with the cornbread mixture.
4. Add onions, celery and collard greens to the skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10 to 12 minutes. Transfer the collard green mixture to the bowl with the cornbread mixture.
5. Reduce the heat to medium and add vinegar to the skillet, scraping up any browned bits, until the liquid is almost all evaporated, about one minute.
6. Add 1/2 cup butter to the skillet. Cook, stirring, until the butter is melted. Drizzle over the cornbread mixture.
7. In a medium-sized bowl, whisk together the eggs and two cups turkey or chicken stock. Pour evenly over the cornbread mixture. Season with salt and pepper and gently toss, adding more stock 1/4 cupful at a time if needed (you may not use it all), until combined and the cornbread mixture is moist.
8. Butter a shallow 3-quart. baking dish and a sheet of aluminum foil
9. Transfer mixture to the prepared baking dish and dot with remaining 1/4 cup butter.
10. Cover the baking dish with the foil, buttered-side down. Bake for 30 to 35 minutes or until a knife inserted into the center comes out clean.
11. Increase the oven temperature to 450F. Remove the foil and bake stuffing until the top is golden brown and crisp. Allow the stuffing to rest for ten minutes. Serve hot.