Make-Ahead Tip:
To get a head start on this cornbread dressing, prepare it through step 4 the night before, and refrigerate overnight. Bring to room temperature, and bake just before dinner.
Cornbread Dressing with Bacon and Pecans
2014-11-01 00:05:52
Yield: 10 to 12 servings
Ingredients
- 8 slices bacon, cut into 1⁄2-inch pieces
- 1½ cups diced shallot (about 4 shallots)
- 3 stalks celery, chopped
- 1 cup chopped pecans
- ½ cup chopped fresh sage
- 10 cups cubed day-old cornbread
- 3 cups chicken broth
- 2 large eggs, lightly beaten
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350°. Spray an 11x8-inch baking dish with nonstick cooking spray. Set aside.
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving rendered bacon fat in skillet. Set bacon aside to cool.
- Add shallot and celery to skillet; cook, stirring occasionally, until tender, approximately 15 minutes. Add pecans and sage; cook 3 minutes more. Remove from heat.
- In a large bowl, add shallot mixture, bacon, cornbread, broth, eggs, salt, and pepper, stirring to combine. Spoon into prepared dish.
- Bake until lightly browned, approximately 30 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
I made this one year when I saw the recipe in one of my magazines by you guys. It was amazingly good. Making it again tomorrow for Thanksgiving.