Corn Bread Dressing with Pecans and Bacon |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Many corn bread dressings are made with sausage, but because those dressings tend to be greasy, I prefer a good lean bacon cooked until crisp and brown. This dressing is fairly lightnot 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 dressingand there usually isbundle 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:
12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote) |
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote) |
2 cups coarsely chopped toasted pecans (see note above) |
1/2 cup coarsely chopped parsley |
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide |
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil |
2 very large yellow onions, coarsely chopped |
4 large celery ribs, trimmed and coarsely chopped (include a few leaves) |
1 tablespoon rubbed sage |
1 1/2 teaspoons dried leaf thyme, crumbled |
6 cups chicken broth or stock |
3 extra-large eggs, well beaten |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
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.
2. 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
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.
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.
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.
6. 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
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.
8. 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.
9. From the book A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson. Copyright © 2007 Jean Anderson. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
|
|