Corn Bread-Pecan Dressing

Directions

1. 1
   Break the corn bread into large pieces, scatter on a baking sheet and let dry overnight.
2. 2
   Preheat the oven to 400.
3. 3
   On a rimmed baking sheet, toast the pecans for about 10 minutes, or until nicely browned and fragrant.
4. 4
   Transfer to a plate to cool.
5. 5
   Reduce the oven temperature to 325.
6. 6
   In a large skillet, cook the bacon in 6 tablespoons of the butter until very crisp, about 10 minutes; reserve the bacon for another use.
7. 7
   Add the onions, celery, shallots, sage and thyme to the skillet and cook over low heat until the vegetables are tender, about 25 minutes.
8. 8
   Tear the corn bread into 1 1/2 -inch pieces and place in a large bowl.
9. 9
   Top with the cooked vegetable mixture and the pecans and toss well.
10. 10
    Stir in the melted butter, the eggs and 1 cup of the chicken stock.
11. 11
    Season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper and mix well.
12. 12
    Butter a large shallow baking dish and add the corn bread dressing.
13. 13
    Cover with foil and bake for 30 minutes.
14. 14
    Uncover and baste the dressing with 6 tablespoons of the remaining stock.
15. 15
    Bake for 10 minutes longer, then baste with the remaining 6 tablespoons of stock.
16. 16
    Bake for 20 minutes longer, or until golden brown on top and heated through.