Pecan-Corn Bread Dressing Recipe

5 1 2
Pecan-Corn Bread Dressing Recipe
Pecan-Corn Bread Dressing Recipe photo by Taste of Home
Publisher Photo

Pecan-Corn Bread Dressing Recipe

Read Reviews
5 1 2
Publisher Photo
Plenty of pecans and bacon give this stuffing a unique flavor— while using a packaged mix cuts down on the preparation time. —Taste of Home Test Kitchen, Milwaukee Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 3 cups water
  • 1/2 cup butter
  • 1 package (16 ounces) corn bread stuffing mix
  • 10 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 cup chopped celery
  • 1-1/2 cups chopped green onions
  • 1/2 cup coarsely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside.
In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to corn bread mixture along with pecans, salt, pepper and bacon; mix well.
Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through. Yield: 10 servings.
Originally published as Pecan-Corn Bread Dressing in Country Woman Christmas 1996, p24

  • 3 cups water
  • 1/2 cup butter
  • 1 package (16 ounces) corn bread stuffing mix
  • 10 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 cup chopped celery
  • 1-1/2 cups chopped green onions
  • 1/2 cup coarsely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside.
  2. In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to corn bread mixture along with pecans, salt, pepper and bacon; mix well.
  3. Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through. Yield: 10 servings.
Originally published as Pecan-Corn Bread Dressing in Country Woman Christmas 1996, p24

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPecan-Corn Bread Dressing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
stacycmeade User ID: 4709757 22641
Reviewed Dec. 28, 2009

"Wonderful, very tasty, my husband's favorite!"

Loading Image