Preheat oven to 375°F (190°C)

In a large skillet or Dutch oven, heat the olive oil on medium heat and add the mushrooms. Stir often and cook until they release their water and begin to brown. Approximately 5 to 7 minutes. Add the onion and celery. Stir often and cook for approximately 10 to 12 minutes or until the onion is lightly caramelized. Add the shallots, stir well, and cook for another 5 minutes.

Deglaze the pan with the wine. Scrape the pan with a spatula to remove the stuck-on pieces of onion and shallot. Add the Italian seasoning, tarragon, and salt and pepper and stir to combine.

Add the breadcrumbs and toss to combine with the mushroom and onion mixture. Now pour the broth over the breadcrumbs. Do this slowly and evenly to cover them. You don’t want to make one big pool of broth in the center. Fold the mixture until it’s uniformly moist. If it looks too dry add a little more broth, but not too much. The mixture shouldn’t be swimming in broth. Remove from the heat and set aside.

Heat a small cast-iron skillet or non-stick pan on medium-high heat. When the pan is hot add the pecans and toss for approximately 2 minutes until fragrant. Sprinkle the salt, pepper and curry over them and keep tossing for another minute. Add the cinnamon sugar and stir continuously with a wooden spoon until it melts onto the nuts. As soon as the sugar is melted and the pecans are sticky, get them off of the heat so they don’t start smoking.

Fold the pecans into the stuffing until evenly distributed and roast until golden brown and crispy on top. Approximately 15 minutes

Enjoy!