CORN BREAD STUFFING

Corn Bread Stuffing image

Yield Serves 12

Number Of Ingredients 11

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Buttermilk Corn Bread
8 bacon slices
5 tablespoons butter
3 cups chopped onions
2 cups chopped celery
1 cup chopped shallots
4 teaspoons dried rubbed sage
1 tablespoon dried thyme
1 1/2 cups pecans, toasted, coarsely chopped
2 cups canned low-salt chicken broth
3 large eggs, beaten to blend

Steps:

Preheat oven to 325°F. Cut corn bread into 3/4-inch cubes. Place corn bread cubes on baking sheet and toast until dry but not hard, about 15 minutes. Cool. Transfer to large bowl.
Butter 8x8x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon drippings in skillet. Cool bacon and crumble.
Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions, celery and shallots; sauté just until pale golden brown, about 10 minutes. Stir in sage and thyme. Add to corn bread cubes in bowl. Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Stir 1 1/2 cups chicken broth into stuffing. Season to taste with salt and pepper. Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining stuffing with remaining 1/2 cup chicken broth. Transfer to prepared dish. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.