Cornbread Dressing With Bacon and Pecans

Name: Cornbread Dressing With Bacon and Pecans
Ingredients: 1 lb sliced bacon; 13 cup reserved bacon fat; 2 medium onions, chopped; 3 medium celery ribs, with leaves chopped; 2 granny smith apples, peeled, cored, and chopped; 1 medium green bell pepper, chopped; 1 tablespoon poultry seasoning; 10 cups coarsely crumbled cornbread, dried overnight; 1 cup pecans, toasted and coarsely chopped; 13 cup chopped fresh parsley; 1 cup half-and-half or 1 cup light cream; 2 eggs, beaten; 34 teaspoon salt; 14 teaspoon fresh ground black pepper; 12 cup turkey broth or 12 cup chicken broth

15 ingredients

10 steps

Ingredients

1 lb sliced bacon
13 cup reserved bacon fat
2 medium onions, chopped
3 medium celery ribs, with leaves chopped
2 granny smith apples, peeled, cored, and chopped
1 medium green bell pepper, chopped
1 tablespoon poultry seasoning
10 cups coarsely crumbled cornbread, dried overnight
1 cup pecans, toasted and coarsely chopped
13 cup chopped fresh parsley
1 cup half-and-half or 1 cup light cream
2 eggs, beaten
34 teaspoon salt
14 teaspoon fresh ground black pepper
12 cup turkey broth or 12 cup chicken broth

Directions

1

Preheat oven to 400.
2

Place the bacon strips in a single layer on a large rimmed baking sheet; bake in the upper third of the oven until crisp and browned, 10-15 minutes.
3

Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
4

Crumble when cool.
5

As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve 1/3 cup.
6

In a big skillet, heat the reserved bacon fat over medium heat; add in the onions, celery, apples, and green pepper; cook/stir until the onions are softened and translucent, about 10 minutes.
7

Add in poultry seasoning and cook for 1 minute.
8

Scrape the vegetable mixture into a large bowl; mix in the cornbread, crumbled bacon, pecans, and parsley.
9

Gradually beat in the half-and-half and egg; season with salt and pepper.
10

Transfer to a lightly buttered casserole; drizzle with broth, cover, and bake in a preheated 350 oven for 30 minutes (uncover the last 15 minutes for a crusty top).