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1
Break the corn bread into large pieces, scatter on a baking sheet and let dry overnight.
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2
Preheat the oven to 400.
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3
On a rimmed baking sheet, toast the pecans for about 10 minutes, or until nicely browned and fragrant.
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4
Transfer to a plate to cool.
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5
Reduce the oven temperature to 325.
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6
In a large skillet, cook the bacon in 6 tablespoons of the butter until very crisp, about 10 minutes; reserve the bacon for another use.
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7
Add the onions, celery, shallots, sage and thyme to the skillet and cook over low heat until the vegetables are tender, about 25 minutes.
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8
Tear the corn bread into 1 1/2 -inch pieces and place in a large bowl.
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9
Top with the cooked vegetable mixture and the pecans and toss well.
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10
Stir in the melted butter, the eggs and 1 cup of the chicken stock.
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11
Season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper and mix well.
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12
Butter a large shallow baking dish and add the corn bread dressing.
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13
Cover with foil and bake for 30 minutes.
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14
Uncover and baste the dressing with 6 tablespoons of the remaining stock.
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15
Bake for 10 minutes longer, then baste with the remaining 6 tablespoons of stock.
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16
Bake for 20 minutes longer, or until golden brown on top and heated through.
