Cornbread Dressing with Bacon and Pecans

Name: Cornbread Dressing with Bacon and Pecans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 6 slices bacon slices; 1 liters torn day-old bread (6 slices); 4 ribs celery ribs, finely chopped; 710 milliliters chicken broth; 10 servings Buttery Cornbread; 1 large egg, lightly beaten; 2 Tbsps light brown sugar; 1 large onion, finely chopped; 158 milliliters chopped pecans, toasted; 1 teaspoons freshly ground pepper; 1 Tbsp chopped fresh or 1 teaspoon rubbed sage; 1 teaspoon salt

Cornbread Dressing with Bacon and Pecans might be a good recipe to expand your side dish recipe box. This dairy free recipe serves 10. One portion of this dish contains approximately 9g of protein, 17g of fat, and a total of 371 calories. A mixture of pecans, torn day-old bread, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Prepare Buttery Cornbread; cool and crumble. Set aside.

Ingredients you will need

Cornbread

Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside. Saut celery and onion in bacon drippings in skillet 10 minutes or until tender.

Ingredients you will need

Bacon

Celery

Onion

Equipment you will use

Paper Towels

Frying Pan

Combine crumbled cornbread, bacon, sauted onion mixture, bread, and remaining ingredients in a large bowl; stir well. Spoon dressing into a 13" x 9" baking dish.

Ingredients you will need

Cornbread

Bacon

Bread

Onion

Equipment you will use

Baking Pan

Bowl

Bake, uncovered, at 375 for 45 minutes or until golden.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

6slices

bacon slices 1liters

torn day-old bread (6 slices)4ribs

celery ribs, finely chopped 710milliliters

chicken broth 10servings

Buttery Cornbread 1large

egg, lightly beaten 2Tbsps

light brown sugar 1large

onion, finely chopped 158milliliters

chopped pecans, toasted 1teaspoons

freshly ground pepper 1Tbsp

chopped fresh or 1 teaspoon rubbed sage 1teaspoon

salt

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.