Bourbon–Pecan Dressing

By Yankee Magazine

Nov 23 2015


Bourbon–Pecan Dressing

Photo Credit : Heath Robbins

Our recipe for bourbon-pecan dressing is the perfect accompaniment to the big feast.


10 to 12 servings


Butter (for dish)
1 loaf day-old cornbread (for a recipe, go to:
4 slices thick-cut bacon, sliced
1 medium-size onion, diced
2 large stalks celery, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped pecans
1/2 teaspoons dried thyme
1 cup reduced-sodium chicken stock or turkey stock
2 tablespoons bourbon
1 large egg, beaten


Preheat your oven to 350° and set a rack to the middle position. Butter a 9×13-inch baking dish and set aside.

Crumble the cornbread in a large bowl and set aside. In a large skillet, cook the bacon over medium-low heat until crisp. Drain it on paper towels, reserving the fat in the pan. Add the onion and celery to the pan; season with salt and pepper. Cook, stirring often, until the onion is translucent, about 6 minutes.

Add this mixture to the crumbled cornbread along with the reserved bacon, pecans, and thyme.

In a small bowl, whisk together the stock, bourbon, and egg. Pour over the cornbread mixture and toss to coat. Transfer to the prepared baking dish and bake until the top is browned and the dressing is cooked through, about 45 minutes. Serve hot.