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Categories:Viewed: 58 - Published at: 2 years ago
Ingredients
- 8 bacon slices, coarsely chopped
- Melted butter (if needed)
- Crackling Corn Bread
- 2 cups chopped celery
- 1 cup finely chopped white onion
- 1 cup pecans, toasted, chopped
- 3 tablespoons chopped fresh sage
- 3 large eggs
- 1 1/4 cups canned low-salt chicken broth
Method
- Preheat oven to 425F.
- Saute bacon in heavy large skillet over medium heat until crisp.
- Using slotted spoon, transfer bacon to paper towels; drain.
- Reserve 1/4 cup drippings; brush 13x9x2-inch baking dish with some remaining bacon drippings (or melted butter, if needed).
- Crumble corn bread into large bowl.
- Mix in celery, onion, pecans, sage, and reserved 1/4 cup bacon drippings and bacon.
- Season with pepper.
- Beat eggs and broth in medium bowl to blend; stir into dressing mixture.
- Transfer dressing to prepared dish.
- Bake dressing until cooked through and golden, about 35 minutes.
