Pecans and bacon are great tossed into this holiday dressing.
Oxmoor House DECEMBER 2004
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.
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