Cornbread and Candied Pecan Dressing

Ingredients

• 6 oz bacon diced
• 2 tablespoons butter 
• 8 cups cornbread cubes ()
• 0.5 teaspoon thyme leaves dried
• 2 cups fat-skimmed chicken broth 
• 0.5 teaspoon ground nutmeg 
• 8 oz onion peeled chopped
• 1 cup parsley minced
• 1.5 cups pecan halves 
• 8 servings salt 
• 2 tablespoons sugar 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• paper towels
• oven
• aluminum foil
• spatula
• slotted spoon

Directions

1. Spread cornbread cubes level in a 10- by 15-inch rimmed pan.
2. Bake in a 375 regular or convection oven until lightly toasted, 20 to 25 minutes, turning cubes occasionally with a wide spatula.
3. Meanwhile, lightly butter one side of a 12-inch-long sheet of foil.
4. Lay foil flat on a counter, buttered side up.
5. In a 10- to 12-inch frying pan over high heat, stir 2 tablespoons butter, pecans, sugar, and 2 tablespoons vinegar just until liquid is evaporated and sugar mixture is dark brown, 4 to 5 minutes. Scrape nuts onto foil and push apart.
6. Rinse frying pan and wipe dry. Return to medium-high heat and add bacon; stir often until well browned, 5 to 8 minutes. With a slotted spoon, transfer bacon to paper towels. Discard all but 2 tablespoons fat from pan.
7. Add onion; stir often until limp and lightly browned, 5 to 8 minutes.
8. Add remaining 2 tablespoons vinegar and stir until liquid is evaporated, about 1 minute.
9. Add thyme and nutmeg and mix; add parsley and stir until wilted, about 1 minute.
10. Remove from heat.
11. Pour toasted cornbread into a large bowl.
12. Add onion mixture and mix well; add 2 cups broth and mix well.
13. Mix in 1/2 cup candied pecans and salt to taste.
14. Return cornbread mixture to 10- by 15-inch pan; spread level.
15. Bake in a 375 oven until hot, about 10 minutes. If you prefer a more moist dressing, stir in more broth.
16. Spoon hot dressing into center of drumstick crown roast; garnish with remaining pecans.