Corn Bread Dressing With Pecans And Bacon

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Serious Eats


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12 cups (3 quarts) 3/4- to 1-inch chunks stale, corn bread

6 slices stale, dry, firm-textured white bread, cut into 1/2-inch cubes

2 cups coarsely chopped toasted pecans

1/2 cup coarsely chopped parsley

1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide

1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil

2 very large yellow onions, coarsely chopped

4 large celery ribs, trimmed and coarsely chopped (include a few leaves)

1 tablespoon rubbed sage

1/2 teaspoons dried leaf thyme, crumbled

6 cups chicken broth or stock

3 extra-large eggs, well beaten

1 teaspoon salt

1/2 teaspoon black pepper

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