CORN BREAD PECAN STUFFING

12 Servings
12 very large corn bread muffins (about 2 pounds),
leave out uncovered overnight
3 cups pecan halves (ll ounces)
8 thick slices of slab bacon
1 stick plus 2 tablespoons unsalted butter
(5 ounces)
4 tablespoons melted unsalted butter
3 cups coarsely chopped onions
3 cups coarsely chopped celery
3 large shallots, minced
1 1/2 tablespoons rubbed sage or 3 tablespoon
fresh chopped sage
1 tablespoon dried thyme or 2 tablespoons
chopped fresh thyme
6 large eggs, beaten
1 3/4 cups chicken stock or canned low salt,
no fat broth
Salt and freshly ground pepper
Break the corn bread into large pieces, scatter on
a baking sheet and let dry overnight. Preheat the
oven to 400F. On a rimmed baking sheet, toast the
pecans for about 10 minutes, or until nicely
browned and fragrant. Transfer to a plate to cool.
Reduce the oven temperature to 325F. In a large
skillet, cook the bacon in 6 tablespoons of the
butter until very crisp, about 10 minutes;
reserve the bacon for another use. Add the
onions, celery, shallots, sage and thyme to the
skillet and cook over low heat until the vegetables
are tender, about 25 minutes. Tear the corn bread
into l 1/2-inch pieces and place in a large bowl.
Top with the cooked vegetable mixture and the
pecans and toss well. Stir in the melted butter,
the eggs and 1 cup of the chicken stock. Season
with 1 1/2 teaspoons of salt and 1 teaspoon of pepper.
Butter a large shallow baking dish and add the
corn bread dressing. Cover with foil and bake for
30 minutes. Uncover and baste the dressing with
6 tablespoons of the remaining stock. Bake for
10 minutes longer, then baste with the remaining
6 tablespoons of stock. Bake for 20 minutes longer,
or until golden brown on top and heated through.
Stuffing can also be cooked inside the turkey.