I added an egg and substituted sage for marjoram. This will be my new dressing recipe.
Cornbread Dressing with Smoked Bacon and Pecans
Photo: Iain Bagwell; Styling: Heather Chadduck
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Total: 1 Hour, 50 Minutes
- 1/2 cup pecan halves
- 4 ounces applewood-smoked bacon, cut into 1/4-inch pieces
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 4 green onions, chopped
- Classic Cornbread, crumbled (about 6 1/2 cups)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh marjoram
- 6 tablespoons butter, melted
- 3/4 cup chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 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°.
- 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.
- 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.
- 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.
- Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.
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