CORN BREAD DRESSING WITH PECANS AND BACON
Provided by Jean Anderson
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Bacon Pecan Corn Fall Family Reunion Potluck Peanut Free Soy Free
Yield Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
- 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
- 3. 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. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
- 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
- 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
- 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
- 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
- 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.
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Lilia Vanrouge
[email protected]I've never made cornbread dressing before, but this recipe made it easy. It turned out great!
Elise Ryle
[email protected]This dressing is a bit time-consuming to make, but it's worth it. It's so delicious!
Dillanna Scott
[email protected]I'm not a fan of pecans, so I left them out of my dressing. It was still really good!
Mubarak Olamilekan
[email protected]This dressing is a great make-ahead dish. I like to make it the day before Thanksgiving and then just reheat it on the day of.
arif haslo
[email protected]This dressing is so easy to make and it's always a hit with my family. I love that I can use leftover cornbread to make it.
Nicola Chalk
[email protected]I'm not sure what I did wrong, but my dressing turned out really dry. I think I might have overcooked it.
Claudenold Sine
[email protected]This is the best cornbread dressing I've ever had. It's so moist and flavorful, and the pecans and bacon add a really nice touch.
Kyakonyi Alex
[email protected]I made this dressing for a potluck and it was a huge success. Everyone loved it!
Dipika Nepal
[email protected]This dressing was a little too sweet for my taste. I think I would use less sugar next time.
Ali raza Watto
[email protected]I've made this dressing several times and it's always a crowd-pleaser. It's the perfect side dish for Thanksgiving or Christmas dinner.
Sudip
[email protected]This dressing is a great way to use up leftover cornbread. It's easy to make and it's always a hit with my family.
Jeff Wonders
[email protected]I'm not a big fan of cornbread, but I actually really liked this dressing. It was moist and flavorful, and the pecans and bacon were a great addition.
Mandy Schwindt
[email protected]The dressing was a little dry for my taste, but the flavor was good. I think I would add more butter or broth next time.
Sabeeh Khan
[email protected]This recipe was easy to follow and the dressing turned out great. I would definitely make it again.
Liam Santiago
[email protected]I made this dressing for my family and they really enjoyed it. It was moist and flavorful, and the pecans and bacon added a nice touch.
Harka sarki
[email protected]This cornbread dressing was a hit at our Thanksgiving dinner! Everyone loved the flavor and texture, and it was a great way to use up leftover cornbread.