1/2 cup chopped Fisher® Chef’s Naturals Pecan Halves
Preheat oven to 400°F. Spray a 9” square pan with non-stick cooking spray.
Combine muffin mix, egg and milk. Bake for 10 to 15 minutes or until the cornbread is golden brown and cooked through (it will be drier than is typical).
Reduce oven temperature to 375°F.
Heat butter in a large skillet over medium-high heat until melted. Add celery, onion and apple. Cook, stirring for about 3 minutes or until onions and apples have begun to soften. Crumble cornbread into pan. Stir in pecans, thyme and salt. Continue cooking for 5 minutes or until cornbread begins to toast. Pour in chicken broth and stir to moisten mixture. Transfer to a 9-inch square baking pan and cover with aluminum foil. Bake for 10 minutes, uncover and bake for an additional 10 minutes or until top of stuffing has browned.