Corn Bread Dressing With Pecans And Bacon
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
64
Spice
45
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
12 cups
Corn Bread (3 quarts 3/4- to 1-inch chunks stale, dry use your favorite recipe; see headnote)1 tbsp
Rubbed Sage1.5 tsps
Thyme (dried leaf, crumbled)6 cups
Chicken Broth1 tsp
Salt1 tsp
Black PepperDirections:
1
Preheat the oven to 350°F
2
Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside
3
Place the two breads, pecans, and parsley in a very large mixing bowl and set aside
4
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
5
Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup
6
You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil
7
Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat
8
Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned
9
Add the sage and thyme, and cook and stir for 1 to 2 minutes more
10
Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well
11
Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again
12
Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top
13
Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes
14
Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming
15
Serve hot with roast turkey, chicken, or pork and top with lots of gravy
16
Preheat the oven to 350°F
17
Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside
18
Place the two breads, pecans, and parsley in a very large mixing bowl and set aside
19
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
20
Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup
21
You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil
22
Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat
23
Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned
24
Add the sage and thyme, and cook and stir for 1 to 2 minutes more
25
Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well
26
Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again
27
Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top
28
Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes
29
Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming
30
Serve hot with roast turkey, chicken, or pork and top with lots of gravy