Cornbread Dressing With Smoked Bacon And Pecans

Name: Cornbread Dressing With Smoked Bacon And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pecan halves; 4 ounces applewood-smoked bacon, cut into 1/4-inch pieces; 1 cup diced onions; 1 cup diced carrots; 1 cup diced celery; 4 green onions, chopped; 1/4 cup chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh marjoram; 6 tablespoons butter, melted; 3/4 cup chicken broth; 3/4 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

1/2 cup pecan halves
4 ounces applewood-smoked bacon, cut into 1/4-inch pieces
1 cup diced onions
1 cup diced carrots
1 cup diced celery
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
6 tablespoons butter, melted
3/4 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon pepper

1
Preheat oven to 325u00b0. Bake pecans in a single layer in a shallow pan 10 minutes or until toasted and fragrant, stirring halfway through. Remove from oven. Increase oven temperature to 375u00b0.
2
Cook bacon in a Dutch oven over medium heat 5 to 6 minutes. (Do not crisp.) Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Saute diced onion and next 2 ingredients in hot drippings 8 minutes or until tender. Stir in green onions; saute 1 minute. Remove from heat.
3
Add bacon, cornbread, and next 3 ingredients. Stir together melted butter and broth, and stir into cornbread mixture. Add salt and pepper. Fold in pecans. Spoon dressing into a buttered, shallow 2-qt. baking dish; cover with aluminum foil.
4
Bake, covered, at 375u00b0 for 25 minutes. Remove from oven, and uncover. Transfer oven rack to highest position. Bake dressing, uncovered, 12 minutes or until top is crusty.
5
Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.

692

kcal

Calories

Fat

Carbs

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 13 ingredients. The key ingredients include: 1/2 cup pecan halves, 4 ounces applewood-smoked bacon, cut into 1/4-inch pieces, 1 cup diced onions, 1 cup diced carrots, and more.

Yes, Cornbread Dressing With Smoked Bacon And Pecans 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!