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Ingredients 10 cups cubed cornbread, or 1 recipe of Southern Cornbread, broken into large pieces 3 cups pecan halves (11 ounces) 8 thick slices of slab bacon 10 tablespoons unsalted butter (5 ounces), divided (4 tablespoons melted), plus more for baking dish 3 cups coarsely chopped onions 3 cups coarsely chopped celery 3 large shallots, minced 1 1/2 tablespoons rubbed sage 1 tablespoon dried thyme 6 large eggs, beaten 1 3/4 cups chicken stock or canned low-sodium broth, divided 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Directions Scatter cornbread on a baking sheet and let dry overnight, about 8 hours
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Add a tablespoon of cold water and process again until smooth
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