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1
Preheat oven to 325F.
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2
Cut corn bread into 3/4-inch cubes.
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3
Place corn bread cubes on baking sheet and toast until dry but not hard, about 15 minutes.
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4
Cool.
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5
Transfer to large bowl.
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6
Butter 8x8x2-inch baking dish.
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7
Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes.
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8
Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon drippings in skillet.
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9
Cool bacon and crumble.
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10
Add butter to bacon drippings in skillet and melt over medium-high heat.
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11
Add onions, celery and shallots; saute just until pale golden brown, about 10 minutes.
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12
Stir in sage and thyme.
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13
Add to corn bread cubes in bowl.
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14
Mix in pecans and crumbled bacon.
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15
(Can be prepared 1 day ahead.
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16
Cover and refrigerate.)
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17
Stir 1 1/2 cups chicken broth into stuffing.
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18
Season to taste with salt and pepper.
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19
Mix in eggs.
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20
Reserve 9 cups stuffing for turkey.
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21
Moisten remaining stuffing with remaining 1/2 cup chicken broth.
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22
Transfer to prepared dish.
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23
Bake stuffing in covered dish alongside turkey for 1 hour.
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24
Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.
