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Corn Bread Dressing with Pecans and Bacon Recipe

Corn Bread Dressing with Pecans and Bacon Recipe

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Corn Bread Dressing with Pecans and Bacon

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Ingredients

Count

Nutrition

599

Calories

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Ingredients:

Serving

12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
2 cups coarsely chopped toasted pecans ( see note above)
1/2 cup coarsely chopped parsley
1 lb hickory-smoked bacon , each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted , or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped ( include a few leaves)
1 tbsp rubbed sage
1 1/2 tsp dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 tsp salt
1/2 tsp black pepper

Directions:

1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.
From the book A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson. Copyright © 2007 Jean Anderson. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	599.27 Kcal (2509 kJ)
Calories from fat	504.05 Kcal
		% Daily Value*
Total Fat	56.01g	86%
Cholesterol	92.44mg	31%
Sodium	1361.05mg	57%
Potassium	378.52mg	8%
Total Carbs	8.15g	3%
Sugars	2.04g	8%
Dietary Fiber	4.55g	18%
Protein	18.27g	37%
Vitamin C	13.1mg	22%
Vitamin A	0.1mg	3%
Iron	2.2mg	12%
Calcium	66mg	7%

Amount Per 100 g
Calories	230.76 Kcal (966 kJ)
Calories from fat	194.09 Kcal
		% Daily Value*
Total Fat	21.57g	86%
Cholesterol	35.6mg	31%
Sodium	524.09mg	57%
Potassium	145.76mg	8%
Total Carbs	3.14g	3%
Sugars	0.78g	8%
Dietary Fiber	1.75g	18%
Protein	7.03g	37%
Vitamin C	5mg	22%
Iron	0.8mg	12%
Calcium	25.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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