pecan imageOK–if I can do this, anybody can do it: I  made the Texas Monthly recipe for sausage and deviled-pecan cornbread stuffing (the one we ran in the November issue) for Thanksgiving, and it is fab. (In case you’re wondering, YES, we had somebody test it before we published, but I had not actually prepared it myself to see if it was truly idiot-proof. It is.) And then, this morning, I ran into a co-worker in the kitchen, and she said her mother fixed it, and her family all loved it. So there you are! If you do decide to make it for Christmas, I’ll pass along one little insight: The pecans will taste too strong if you wolf down a bunch straight out of the oven (I don’t know anybody who would do that, do you?). But once you mix them in with everything else and bake it, they’re fine.