Ingredients Jump to Instructions ↓

  1. 3/4 pounds bacon, cut into chunks

  2. 2 large onions, chopped

  3. 4 ribs celery, chopped

  4. 1 tablespoon chopped fresh thyme

  5. 1 tablespoon chopped fresh sage

  6. 2 cups chopped pecans

  7. 2 (16-ounce) bags dried corn bread stuffing mix

  8. 4 cups chicken broth

  9. 1/2 stick butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery ; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans. In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth . Add to a 13 by 9 by 2-inch casserole dish . Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp , about 15 more minutes.


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