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Ingredients
- 4 Tbs. unsalted butter
- 5 slices bacon, but crosswise into 3/4 inch pieces
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery (including inner leaves)
- 1/2 cup finely chopped shallots
- 1 Tbs. dried sage leaves
- 2 tsp. dried thyme
- Kosher salt and freshly ground black pepper to taste
- 3 cups (10 oz.) pecans, toasted and coarsely chopped
- 2 lb. cornbread, coarsely crumbled (to yield about 6 cups lightly packed)
- 1 1/2 cups homemade or low-salt chicken broth
- 3 large eggs, beaten
Details
Servings 10
Preparation
Step 1
Heat the oven to 350 degrees. Grease a 9x13 inch baking dish. Melt the butter in a 10-inch saute pan over medium heat. Add the bacon and brown slowly until crisp, 8 to 10 minutes. With a slotted spoon transfer the bacon to paper towels to drain; leave the fat and carmelized bits in the skillet. Add the onion, celery, shallots, sage, and thyme; sprinkle with salt and cook over medium heat, stirring often, until the veggies are just tender, 10 to 15 minutes.
In a large bowl, toss the veggies, pecans, bacon and cornbread. Season to taste with salt and pepper. Whisk together the broth and eggs; stir into the dressing and mix until well combined. Spread the mixture in the baking dish, cover tightly with foil, and bake for 29 minutes. Uncover and continue to bake until the top is lightly browned and crisp, another 20 to 25 minutes.
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