Corn Bread Dressing With Pecans And Bacon Recipe

Name: Corn Bread Dressing With Pecans And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote); 6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote); 2 cups coarsely chopped toasted pecans (see Note above); 1/2 cup coarsely chopped parsley; 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 very large yellow onions, coarsely chopped; 4 large celery ribs, trimmed and coarsely 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

Servings: persons

½ cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
2 cups coarsely chopped toasted pecans (see Note above)
1/2 cup coarsely chopped parsley
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 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely 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

1
1. Preheat the oven to 350u00b0F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
2
2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
3
3. 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 toweling 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.
4
4. 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, and cook and stir for 1 to 2 minutes more.
5
5. 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.
6
6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
7
7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
8
8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

2296

kcal

Calories

169

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote), 6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote), 2 cups coarsely chopped toasted pecans (see Note above), 1/2 cup coarsely chopped parsley, and more.

Yes, Corn Bread Dressing With Pecans And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn Bread Dressing With Pecans And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions