Corn Bread-Pecan Dressing

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Southern Corn Bread

3 cups pecan halves (11 ounces)

8 thick slices of slab bacon

1 stick plus 2 tablespoons unsalted butter (5 ounces), 4 tablespoons melted

3 cups coarsely chopped onions

3 cups coarsely chopped celery

3 large shallots, minced

1 1/2 tablespoons rubbed sage

1 tablespoon dried thyme

6 large eggs, beaten

1 3/4 cups chicken stock or canned low-sodium broth

Salt and freshly ground pepper

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