Rustic Corn Dressing

Oxmoor House
Smoked bacon and roasted corn make this dressing unique.
10 servings


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1 (29-ounce) can whole kernel corn, drained (2 3/4 cups)
1 pound smoked bacon (we tested with Nueske's)
2 cups chopped onion
1 1/2 cups chopped celery
4 cloves garlic, chopped
1/2 cup butter or margarine, melted
6 cups (12 ounces) stuffing (we tested with Pepperidge Farm cubed country-style stuffing)
1 1/2 cups coarsely chopped pecans, toasted
1 large egg, lightly beaten
2 to 2 3/4 cups chicken or turkey broth
1/2 teaspoon salt
1 teaspoon freshly ground pepper


Press corn between several layers of paper towels to remove excess moisture. Set aside.

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Add corn to skillet; toss to coat. Cook over high heat, stirring constantly, until corn is roasted in appearance. Transfer to a large bowl.

Cook onion, celery, and garlic in butter in large skillet over medium-high heat, stirring constantly, until tender. Transfer to large bowl. Add stuffing, crumbled bacon, and pecans, stirring well. Add egg, desired amount of broth, salt, and pepper to stuffing mixture; stir gently.

Spoon dressing into a lightly greased 13" x 9" pan. Bake, uncovered, at 325° for 1 hour or until well browned.

Created date

October 2003