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1
Preheat oven to 350F.
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2
Arrange crumbled corn bread on rimmed baking sheet.
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3
Bake corn bread until lightly toasted, stirring occasionally, about 15 minutes.
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4
Transfer to large bowl.
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5
Cook bacon in heavy large skillet over medium heat until crisp, about 10 minutes.
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6
Using slotted spoon, transfer bacon to paper towels to drain.
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7
Add butter to drippings in skillet and melt over medium heat.
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8
Add onion, celery, bell pepper and sage.
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9
Saute until vegetables are tender, about 15 minutes.
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10
Cool slightly.
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11
(Bread, bacon and vegetable mixture can be prepared 1 day ahead.
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12
Cover separately.
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13
Store bread at room temperature; refrigerate bacon and vegetables.)
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14
Add bacon, vegetable mixture and Spiced Pecans to corn bread.
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15
Season with salt and pepper.
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16
Mix eggs into stuffing.
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17
Loosely fill main turkey cavity with stuffing.
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18
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
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19
Generously butter glass or ceramic baking dish.
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20
Spoon remaining stuffing into dish.
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21
Cover with buttered foil, buttered side down.
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22
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
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23
Uncover stuffing.
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24
Bake until top is just crisp and golden, about 15 minutes.
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25
Preheat oven to 350F.
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26
Generously butter 13x9x2-inch square glass or ceramic baking dish.
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27
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
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28
Transfer stuffing to prepared dish.
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29
Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
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30
Uncover and bake until top is crisp and golden, about 20 minutes longer.
