This recipe comes courtesy of our Patch colleagues out east!
Corn Bread Stuffing With Pecans and Smoked Bacon by Chef Joe Realmuto
Serves 12 or enough to stuff a 12- to 15-pound turkey
- 12 cups 1-inch chunks stale, corn bread
- 6 slices stale, white bread, cut into 1/2-inch cubes
- 2 cups chopped toasted pecans
- 1/2 cup chopped parsley
- 1 pound smoked bacon, cut ½ inch across
- 2 sticks melted butter
- 2 large spanish onions, ¼ inch dice
- 4 large celery ribs, ¼ inch dice
- 1 tablespoon dry sage
- 1/2 teaspoons dried thyme
- 6 cups chicken stock
- 3 extra-large eggs, well beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
1. Make the cornbread 2 days prior to making cornbread, cut and let to dry along with the white bread to allow it get hard.
2. Toast the pecans, spread on a baking sheet, put in a 350 degree oven for 10 to 12 minutes, stirring well.
3. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
4. In a heavy skillet brown the bacon over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper towel.
5. Heat 1/2 cup of the melted butter 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 dried sage and thyme, and cook and stir for 1 to 2 minutes more.
6. Put the vegetables into the mixing bowl along with the reserved bacon and remaining melted butter and toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper, and toss well again.
7. Transfer the dressing to greased baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly an top.
8. Cover with heavy-duty foil and bake for 25 minutes. Stir the dressing well, cover again with foil, and bake for an additional 20 minutes more or until steaming. Serve hot with roast turkey.