Smoked bacon and roasted corn make this dressing unique.

Recipe by Oxmoor House January 2000

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Press corn between several layers of paper towels to remove excess moisture. Set aside.

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  • 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.

Source

Christmas with Southern Living 2000

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