Cornbread Dressing With Bacon And Pecans

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Oxmoor House


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Buttery Cornbread

6 bacon slices

4 celery ribs, finely chopped

1 large onion, finely chopped

6 cups torn day-old bread (6 slices)

2/3 cup chopped pecans, toasted

1 large egg, lightly beaten

2 tablespoons light brown sugar

1 tablespoon chopped fresh or 1 teaspoon rubbed sage

1 teaspoon salt

1/2 teaspoon freshly ground pepper

3 to 4 cups chicken broth

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