Corn Bread Dressing with Pecans and Bacon
Many corn bread dressings are made with sausage, but because those dressings tend to be greasy, I prefer a good lean bacon cooked until crisp and brown. This dressing is fairly light—not too moist, not too dry. I always bake it separately because I think this method safer. If you want to stuff the bird, do so just before you shove it into the oven. Spoon the dressing lightly into the body and neck cavities, then truss the bird. If there's extra dressing—and there usually is—bundle it in aluminum foil and bake 30 to 35 minutes at 350°F. It's important to make the corn bread a day or two before you use it. I split it horizontally, spread it on a baking sheet, and let stand at room temperature, turning the pieces several times as they dry. I also set the slices of white bread out to dry. To toast the pecans, spread them in a jelly-roll pan or rimmed baking sheet, then set on the middle shelf of a 350°F oven for 10 to 12 minutes, stirring well at half-time.
Many corn bread dressings are made with sausage, but because those dressings tend to be greasy, I prefer a good lean bacon cooked until crisp and brown. This dressing is fairly light—not too moist, not too dry. I always bake it separately because I think this method safer. If you want to stuff the bird, do so just before you shove it into the oven. Spoon the dressing lightly into the body and neck cavities, then truss the bird. If there's extra dressing—and there usually is—bundle it in aluminum foil and bake 30 to 35 minutes at 350°F. It's important to make the corn bread a day or two before you use it. I split it horizontally, spread it on a baking sheet, and let stand at room temperature, turning the pieces several times as they dry. I also set the slices of white bread out to dry. To toast the pecans, spread them in a jelly-roll pan or rimmed baking sheet, then set on the middle shelf of a 350°F oven for 10 to 12 minutes, stirring well at half-time.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon rubbed sage
- 12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
- 6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
- 2 cups coarsely chopped toasted pecans (see note above)
- 1/2 cup coarsely chopped parsley
- 1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
- 1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
- 2 very large yellow onions, coarsely chopped
- 4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
- 1 1/2 teaspoons dried leaf thyme, crumbled
- 6 cups chicken broth or stock
- 3 extra-large eggs, well beaten
- Carbohydrate 32 g(11%)
- Cholesterol 85 mg(28%)
- Fat 44 g(68%)
- Fiber 4 g(17%)
- Protein 15 g(30%)
- Saturated Fat 12 g(58%)
- Sodium 634 mg(26%)
- Calories 580
Step-by-step
- Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
- Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
- 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.
- 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.
- 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.
- Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
- 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.
- Serve hot with roast turkey, chicken, or pork and top with lots of gravy.
My Favorite Thanksgiving Cornbread Dressing
Thanksgiving. The word itself conjures images of family gathered around a table laden with delicious food, the scent of roasted turkey filling the air, and the comforting warmth of togetherness. And for me, no Thanksgiving feast is complete without my Cornbread Dressing with Pecans and Bacon. It's a recipe I've perfected over the years, a cherished tradition passed down (well, sort of – I adapted it!) that brings back so many wonderful memories of Thanksgivings past.
This isn't your average, run-of-the-mill stuffing. Oh no, this is something special. Many recipes call for sausage, creating a rich, but often greasy, result. I prefer the lighter, crispier touch of bacon. The lean bacon, cooked until perfectly crisp, adds a delightful smoky flavor without weighing down the dressing. And the pecans? They're the secret weapon, adding a wonderful textural crunch and a subtle sweetness that balances the savory notes perfectly.
The key to this recipe, I’ve found, lies in the preparation of the cornbread. I always make it a day or two in advance. This allows the bread to dry out completely, preventing a soggy, unpleasant texture. I like to split the cornbread horizontally, spread it out on a baking sheet, and leave it at room temperature, turning the pieces frequently to ensure even drying. The same goes for the white bread; a little extra drying time is essential for the perfect consistency.
The process of making the dressing itself is straightforward, yet rewarding. The sautéed onions and celery, infused with fragrant sage and thyme, create a flavor base that’s both comforting and sophisticated. The addition of the toasted pecans, crisp bacon, and the well-beaten eggs all combine to create a truly unforgettable texture and taste. The final touch, a generous drizzle of chicken broth before baking, ensures that every bite is moist and flavorful. I always bake it in a separate dish; I find it safer than stuffing the turkey.
A Few Personal Touches:
One thing I love about this recipe is its versatility. You can easily adjust the seasonings to your liking. If you’re a fan of a spicier dressing, a pinch of cayenne pepper would add a delightful kick. Or, if you prefer a sweeter version, consider adding a touch of maple syrup or brown sugar.
I also encourage you to experiment with different types of bacon. I’ve used hickory-smoked bacon in this recipe, and it works wonderfully. But feel free to use your favorite kind – applewood-smoked, maple-cured – whatever suits your palate. The result will be delicious regardless.
This dressing is more than just a side dish; it’s a centerpiece. It’s a symbol of tradition, a testament to the power of simple ingredients brought together with love and care. It’s the dish that, year after year, brings my family together, creating memories that will last a lifetime. I hope you'll enjoy it as much as I do.
So, this Thanksgiving, gather your family and friends, and let the aroma of my Cornbread Dressing with Pecans and Bacon fill your home with the warmth and joy of the season. It’s a recipe for success, guaranteed to be a hit with everyone around the table. Happy Thanksgiving!
