Ingredients
- 1/2 cup pecan halves
- 4 ounces applewood-smoked bacon, cut into 1/4-inch pieces
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 4 green onions, chopped
- Classic Cornbread, crumbled (about 6 1/2 cups)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh marjoram
- 6 tablespoons butter, melted
- 3/4 cup chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Details
Preparation time 30mins
Cooking time 110mins
Preparation
Step 1
1. Preheat oven to 325°. Bake pecans in a single layer in a shallow pan 10 minutes or until toasted and fragrant, stirring halfway through. Remove from oven. Increase oven temperature to 375°.
2. Cook bacon in a Dutch oven over medium heat 5 to 6 minutes. (Do not crisp.) Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Sauté diced onion and next 2 ingredients in hot drippings 8 minutes or until tender. Stir in green onions; sauté 1 minute. Remove from heat.
3. Add bacon, cornbread, and next 3 ingredients. Stir together melted butter and broth, and stir into cornbread mixture. Add salt and pepper. Fold in pecans. Spoon dressing into a buttered, shallow 2-qt. baking dish; cover with aluminum foil.
4. Bake, covered, at 375° for 25 minutes. Remove from oven, and uncover. Transfer oven rack to highest position. Bake dressing, uncovered, 12 minutes or until top is crusty.
You'll also love
- Turkey Meatball Stroganoff 4.3/5 (12 Votes)
- Autumn Spice Roast Beef 4.3/5 (12 Votes)
- California Peach Caprese Salad 4.3/5 (12 Votes)
- Guinness Glazed Pork Chops 4.1/5 (15 Votes)
- Carrot Souffle 4.1/5 (14 Votes)
- Brown Garlic Stir-Fry Sauce 3.9/5 (48 Votes)
- How to Spatchcock Cornish Hens 4.4/5 (9 Votes)
- Bean and Corn Salsa 4.4/5 (8 Votes)
Review this recipe