Cornbread Dressing with Bacon and Pecans

Oxmoor House
Pecans and bacon are great tossed into this holiday dressing.
10 servings


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6 bacon slices
4 celery ribs, finely chopped
1 large onion, finely chopped
6 cups torn day-old bread (6 slices)
2/3 cup chopped pecans, toasted
1 large egg, lightly beaten
2 tablespoons light brown sugar
1 tablespoon chopped fresh or 1 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 to 4 cups chicken broth


Prepare Buttery Cornbread; cool and crumble. Set aside.

Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside. Sauté celery and onion in bacon drippings in skillet 10 minutes or until tender.

Combine crumbled cornbread, bacon, sautéed onion mixture, bread, and remaining ingredients in a large bowl; stir well. Spoon dressing into a 13" x 9" baking dish. Bake, uncovered, at 375° for 45 minutes or until golden.

The Big Dressing Debate: When it comes to Southern dressing, there's no question what bread to use--it's got to be predominantly cornbread. The debate begins with how much broth to add. For most people, the answer is easy. They like it just like Mom used to make it. If you like your dressing drier and crustier, use 3 cups broth in the recipe. Use 4 cups for a moister dressing.

Created date

August 2009