Cornbread Dressing With Bacon and Pecans

Name: Cornbread Dressing With Bacon and Pecans
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 cups
Ingredients: 453.59 g sliced bacon; 78.78 ml 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; 14.79 ml poultry seasoning; 2365.9 ml coarsely crumbled cornbread, dried overnight; 236.59 ml pecans, toasted and coarsely chopped; 78.78 ml chopped fresh parsley; 236.59 ml half-and-half or 236.59 ml light cream; 2 eggs, beaten; 3.69 ml salt; 1.23 ml fresh ground black pepper; 118.29 ml turkey broth or 118.29 ml chicken broth

Submitted by ratherbeswimmin

"Rick Rodgers"

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Ready In:: 2hrs
Ingredients:: 15
Yields:: 12 cups

ingredients

453.59 g sliced bacon
78.78 ml 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
14.79 ml poultry seasoning
2365.9 ml coarsely crumbled cornbread, dried overnight
236.59 ml pecans, toasted and coarsely chopped
78.78 ml chopped fresh parsley
236.59 ml half-and-half or 236.59 ml light cream
2 eggs, beaten
3.69 ml salt
1.23 ml fresh ground black pepper
118.29 ml turkey broth or 118.29 ml chicken broth

directions

Preheat oven to 400°.
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.
Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
Crumble when cool.
As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve 1/3 cup.
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.
Add in poultry seasoning and cook for 1 minute.
Scrape the vegetable mixture into a large bowl; mix in the cornbread, crumbled bacon, pecans, and parsley.
Gradually beat in the half-and-half and egg; season with salt and pepper.
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).