Corn Bread-Pecan Dressing Recipe

Name: Corn Bread-Pecan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Southern Corn Bread; 3 cups pecan halves (11 ounces); 8 thick slices of slab bacon; 1 stick plus 2 tablespoons unsalted butter (5 ounces), 4 tablespoons melted; 3 cups coarsely chopped onions; 3 cups coarsely chopped celery; 3 large shallots, minced; 1 1/2 tablespoons rubbed sage; 1 tablespoon dried thyme; 6 large eggs, beaten; 1 3/4 cups chicken stock or canned low-sodium broth; Salt and freshly ground pepper

Servings: persons

Southern Corn Bread
3 cups pecan halves (11 ounces)
8 thick slices of slab bacon
1 stick plus 2 tablespoons unsalted butter (5 ounces), 4 tablespoons melted
3 cups coarsely chopped onions
3 cups coarsely chopped celery
3 large shallots, minced
1 1/2 tablespoons rubbed sage
1 tablespoon dried thyme
6 large eggs, beaten
1 3/4 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper

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

3021

kcal

Calories

256

Fat

Carbs

146

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Southern Corn Bread, 3 cups pecan halves (11 ounces), 8 thick slices of slab bacon, 1 stick plus 2 tablespoons unsalted butter (5 ounces), 4 tablespoons melted, and more.

Yes, Corn Bread-Pecan Dressing 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-Pecan Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions