- 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
How to Make It
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.