Hands-on Time
30 Mins
Total Time
1 Hour 50 Mins
Yield
Makes 8 servings
Photo: Iain Bagwell; Styling: Heather Chadduck

How to Make It

Step 1

Preheat oven to 325°. Bake pecans in a single layer in a shallow pan 10 minutes or until toasted and fragrant, stirring halfway through. Remove from oven. Increase oven temperature to 375°.

Step 2

Cook bacon in a Dutch oven over medium heat 5 to 6 minutes. (Do not crisp.) Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Sauté diced onion and next 2 ingredients in hot drippings 8 minutes or until tender. Stir in green onions; sauté 1 minute. Remove from heat.

Step 3

Add bacon, cornbread, and next 3 ingredients. Stir together melted butter and broth, and stir into cornbread mixture. Add salt and pepper. Fold in pecans. Spoon dressing into a buttered, shallow 2-qt. baking dish; cover with aluminum foil.

Step 4

Bake, covered, at 375° for 25 minutes. Remove from oven, and uncover. Transfer oven rack to highest position. Bake dressing, uncovered, 12 minutes or until top is crusty.

Step 5

Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.

Highlands Bar and Grill, Birmingham, Alabama

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