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Cornbread dressing with Smoked Bacon and Pecans

By

From Southern Living

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Rate this recipe 4/5 (1 Votes)

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

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.

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