Cornbread Dressing with Pecans and Bacon

Cornbread Dressing with Pecans and Bacon
Cornbread Dressing with Pecans and Bacon

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12 cups (3 quarts) stale cornbread, crumbled

  • 6 slices stale, dry firm-textured white bread, torn

  • 2 cups coarsely chopped toasted pecans

  • 1/2 cup coarsely chopped parsley (or a scant 1/4 cup of dried)

  • 1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide

  • 1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil

  • 2 large yellow onions, coarsely chopped

  • 4 large celery ribs, trimmed and coarsley chopped (include a few leaves)

  • 1 Tablespoon rubbed sage

  • 1 1/2 teaspoons dried leaf thyme, crumbled

  • 6 cups chicken broth or stock

  • 3 extra-large eggs, well beaten

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Directions

Preheat the oven to 350 degrees Fahrenheit. Spray 1 13x9x2 inch baking pan with nonstick cooking spray and set aside. Place the two breads, pecans and parsley in a very large mixing bowl and set aside. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper towels and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup. If not, round out the measure with melted butter or vegetable oil. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, cook and stir for 1 to 2 minutes more. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt and pepper and toss well again. Transfer the dressing to the baking pan, spreading to the edges then drizzle the remaining 3 cups chicken broth even over the top; stir to combine. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25-30 minutes. Uncover the dressing and bake 20-30 minutes more or until steaming and set. NOTE: You may substitute 1 Tablespoon (or to taste) poultry seasoning for the sage and thyme.

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