Toasted Cornbread-Pecan Dressing for Thanksgiving

David's Mom always makes a big roasting pan full of cornbread dressing, moist and dense, for Thanksgiving. Still working on getting her recipes together and onto this blog. I can't eat the dressing because of the corn, but I need to learn how to make it for family gatherings.

The dressing below does not require oven time on Thanksgiving or Christmas day. It is adapted from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball - the editor of "Cook's Illustrated" magazine.

"Toasting the cornbread and the chopped pecans gives a wonderful taste and texture to the finished product". You'll have to let me know, because I can't eat it. Sounds good, though. Bet you could double the recipe for a big crowd and leave it in a big electric skillet for buffet service:

Toasted Cornbread-Pecan Dressing

6 cups coarsely crumbled cornbread
3/4 cup pecans
1/4 pound bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 tablespoons olive oil
2 cups finely chopped onions
3/4 cup finely chopped celery
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon minced fresh sage or 1 tsp dried
Salt and freshly ground pepper to taste
1 cup chicken stock
1/2 cup minced flat leaf parsley

1. Heat over to 350F. Spread crumbled cornbread onto a baking sheet. Coarsely chop pecans and add to cornbread. Toast in oven for 25-30 minutes or until cornbread is golden, tossing the crumbs once or twice during toasting. Cool and place in a large mixing bowl.

2. Cook bacon over medium heat in a skillet. Remove bacon with a slotted spoon to the bowl with the cornbread and pour off all but 1 tablespoon of drippings (mmm...bacon drippings). Add butter and olive oil to skillet and when butter has melted, add onion and saute for 5 minutes over medium heat. Add celery and saute another three minutes.
Stir in thyme and sage and salt and pepper to taste. Add to cornbread.

3. Turn up heat under skillet. Add chicken stock and cook for 3 minutes, stirring with a wooden spoon and scraping the bottom of the pan. Add mixture to the bowl of cornbread. Add parsley to bowl and adjust seasonings.

And you're thinking, "Put it back in the oven, right?" No, that's it.
You're done. Makes about 10 cups, and it tastes even better if you make it today and let it sit overnight. Reheat in microwave (if made ahead) and turn into a serving bowl.