Corn Bread Stuffing

Name: Corn Bread Stuffing
Ingredients: Buttermilk Corn Bread; 8 bacon slices; 5 tablespoons butter; 3 cups chopped onions; 2 cups chopped celery; 1 cup chopped shallots; 4 teaspoons dried rubbed sage; 1 tablespoon dried thyme; 1 1/2 cups pecans, toasted, coarsely chopped; 2 cups canned low-salt chicken broth; 3 large eggs, beaten to blend

11 ingredients

24 steps

Ingredients

Buttermilk Corn Bread
8 bacon slices
5 tablespoons butter
3 cups chopped onions
2 cups chopped celery
1 cup chopped shallots
4 teaspoons dried rubbed sage
1 tablespoon dried thyme
1 1/2 cups pecans, toasted, coarsely chopped
2 cups canned low-salt chicken broth
3 large eggs, beaten to blend

Directions

1

Preheat oven to 325F.
2

Cut corn bread into 3/4-inch cubes.
3

Place corn bread cubes on baking sheet and toast until dry but not hard, about 15 minutes.
4

Cool.
5

Transfer to large bowl.
6

Butter 8x8x2-inch baking dish.
7

Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes.
8

Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon drippings in skillet.
9

Cool bacon and crumble.
10

Add butter to bacon drippings in skillet and melt over medium-high heat.
11

Add onions, celery and shallots; saute just until pale golden brown, about 10 minutes.
12

Stir in sage and thyme.
13

Add to corn bread cubes in bowl.
14

Mix in pecans and crumbled bacon.
15

(Can be prepared 1 day ahead.
16

Cover and refrigerate.)
17

Stir 1 1/2 cups chicken broth into stuffing.
18

Season to taste with salt and pepper.
19

Mix in eggs.
20

Reserve 9 cups stuffing for turkey.
21

Moisten remaining stuffing with remaining 1/2 cup chicken broth.
22

Transfer to prepared dish.
23

Bake stuffing in covered dish alongside turkey for 1 hour.
24

Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.