Cornbread Dressing with Pecans

Scatter cornbread on a baking sheet and let dry overnight, about 8 hours.

Preheat the oven to 400°F. On a rimmed baking sheet, toast the pecans for about 10 minutes or until nicely browned and fragrant. Transfer to a plate to cool. Reduce the oven temperature to 325°F.

In a large skillet, cook the bacon in 6 tablespoons butter until very crisp, about 10 minutes. Reserve the cooked bacon for another use. Add the onions, celery, shallots, sage, and thyme to the drippings mixture in the skillet, and cook over low heat until the vegetables are tender, about 25 minutes.

Tear the cornbread into 1 1/2-inch pieces, and place in a large bowl. Top with the cooked vegetable mixture and the pecans, and toss well. Stir in the 4 tablespoons melted butter, the eggs, and 1 cup chicken stock. Stir in the salt and pepper.

Butter a large shallow baking dish, and add the cornbread dressing. Cover with foil, and bake for 30 minutes. Uncover and baste the dressing with 6 tablespoons of the remaining stock. Bake for 10 minutes longer, then baste with the remaining 6 tablespoons stock. Bake for 20 minutes longer or until golden brown on top and heated through.