Cornbread Dressing With Smoked Bacon And Pecans

Name: Cornbread Dressing With Smoked Bacon And Pecans
Ingredients: 1/2 cup pecan halves; 4 ounces applewood-smoked bacon, cut into 1/4-inch pieces; 1 cup diced onions; 1 cup diced carrots; 1 cup diced celery; 4 green onions, chopped; 1/4 cup chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh marjoram; 6 tablespoons butter, melted; 3/4 cup chicken broth; 3/4 teaspoon salt; 1/2 teaspoon pepper

13 ingredients

5 steps

Ingredients

1/2 cup pecan halves
4 ounces applewood-smoked bacon, cut into 1/4-inch pieces
1 cup diced onions
1 cup diced carrots
1 cup diced celery
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
6 tablespoons butter, melted
3/4 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

1

Preheat oven to 325°. Bake pecans in a single layer in a shallow pan 10 minutes or until toasted and fragrant, stirring halfway through. Remove from oven. Increase oven temperature to 375°.
2

Cook bacon in a Dutch oven over medium heat 5 to 6 minutes. (Do not crisp.) Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Saute diced onion and next 2 ingredients in hot drippings 8 minutes or until tender. Stir in green onions; saute 1 minute. Remove from heat.
3

Add bacon, cornbread, and next 3 ingredients. Stir together melted butter and broth, and stir into cornbread mixture. Add salt and pepper. Fold in pecans. Spoon dressing into a buttered, shallow 2-qt. baking dish; cover with aluminum foil.
4

Bake, covered, at 375° for 25 minutes. Remove from oven, and uncover. Transfer oven rack to highest position. Bake dressing, uncovered, 12 minutes or until top is crusty.
5

Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.