Rating: 5 stars
3 Ratings
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  • 5 star values: 3

Add extra flavor and crunch to your cornbread dressing this year with applewood-smoked  bacon and toasted pecans.

Frank Stitt
Recipe by Southern Living November 2012

Gallery

Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
30 mins
total:
1 hr 50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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  • 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.

  • 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.

  • 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.

Source

Highlands Bar and Grill, Birmingham, Alabama

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