许多玉米面包酱是用香肠,but because those dressings tend to be greasy, I prefer a good lean bacon cooked until crisp and brown. This dressing is fairly light—not too moist, not too dry. I always bake it separately because I think this method safer. If you want to stuff the bird, do so just before you shove it into the oven. Spoon the dressing lightly into the body and neck cavities, then truss the bird. If there's extra dressing—and there usually is—bundle it in aluminum foil and bake 30 to 35 minutes at 350°F.
It's important to make the corn bread a day or two before you use it. I split it horizontally, spread it on a baking sheet, and let stand at room temperature, turning the pieces several times as they dry. I also set the slices of white bread out to dry. Note:To toast the pecans, spread in a jelly- roll pan or rimmed baking sheet, then set on the middle shelf of a 350°F. oven for 10 to 12 minutes, stirring well at half-time.
Ingredients
Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey
Step 1
1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
Step 2
2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
Step 7
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.
Step 8
8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.
How would you rate Corn Bread Dressing with Pecans and Bacon?
Leave a Review
Reviews (15)
Back to TopBig favorite with the family!
mizjewelz
Houston TX
11/27/2015
This was delicious¿ but my cornbread totally fell apart so it didn't have the good texture of dressing.
mollyes
Washington, DC
12/25/2013
My family LOVED this stuffing. Picky nephews, too. Cut the recipe by 1/3 and still had lots of left overs with 8 people. I'll make the cornbread a couple of days in advance next time. Will also try adding some apple as other folks have recommended. I will definitely make this one again!
mizjewelz
Houston TX
11/23/2012
Have made this for the last two years. Delicious. Last year I added sweet Italian sausage for double meaty goodness - the fennel in the sausage adds a nice dimension. This year I will try the apple suggestion.
mr_jolly
Mechanicsburg, PA
11/16/2012
优秀的酱配方。前一个用户搁浅船受浪摇摆ested, I made it with the Buttermilk Cornbread recipe from this site. Followed this exactly as written, and the only change I would make in the future is to make it a day ahead of time and then bake it the day I wanted to serve it. I think it would benefit from sitting uncooked overnight in the 'fridge.
Anonymous
Savannah, GA
11/25/2011
Used this for Thanksgiving w/ minor changes. Used sourdough bread instead of plain white bread, no parsley, all bacon fat instead of butter (did not make it greasy) Did NOT stir it half way thru, and did not cover with foil, and let the top get a little crispy. Also added two small gala apples as I was using this with the cider brined Turkey recipe also on this site. Rave reviews from all!
Anonymous
prescott,AZ
12/6/2010
I am giving this 3 forks--I liked it a lot and bf loved--I prefer sausage dressing, but the bacon was a nice change. I halved the recipe and still ended up with a full 9x11 pan. It was very moist, which was really nice for leftovers as it re-heated well. Will make again!
annakateunc
Chicago, IL
12/2/2009
I didn't add apples because I have some family members who don't like fruit (odd, I know). I only used about 5/8 cup of bacon fat and folloowing other suggestions, went with 4 1/2 cups of broth. I thought this was very tasty and family really liked it.
abalbrecht
11/30/2009
This turned out great, I was worried that it was going to be too much chicken stock because it seemed so soggy right up to the last few minutes in the oven.
Psycosmo
11/29/2009
Just had this for thanksgiving...it was really dry and no one really loved it. Lacked flavor also. Very little veggie to bread ratio and I added apples too. Need to find a good stuffing. This one was deffinately not it.
amely
seattle
11/27/2009
Excellent - moist and flavorful. Only added 1/2 the bacon and 1/2 the butter. Also, used no nitrite turkey bacon.
akh99
San Francisco, CA
12/22/2008
I too added apple. It was great. I made a half a batch and put 1 gala in.
ryjoju
Gilbert, AZ
12/2/2008
Just amazing. I used 1 lb of hickory bacon and 1/2 lb of applewood since I had extra. I added 4 gala apples like the reviewer below suggested and the added sweetness was divine. I like my dressing dry and crumbly so I decreased the chicken stock to 4 cups. Even better the next day. The buttermilk corn bread recipe on this site makes a great base. Cut it into large chunks and let it dry out for a day or so.
nihil13
Washington, DC
11/28/2008
If you add fresh chopped apples to this receipe you get my Texas Grandmothers dressing that is out of this world. Just chop apples with skin, (red add extra color) and toss into dressing just before you put into the oven.
tsnonny
Portland Oregon
11/12/2008
If you toast the pecans for the 10-12 minutes called for in the recipe, you'll have a bitter, burned-nut flavor in the dressing. Yum! Try 3-5 minutes. (I'd stay close to 3 and keep alert for signs of burning.)
sbritchky
Rancho Mirage, CA
11/9/2008
