Cornbread Dressing with Bacon and Pecans

Ingredients

• 6 slices bacon 
• 6 cups torn day-old bread (6 slices)
• 4 rib celery finely chopped
• 3 cups chicken broth 
• 10 servings buttery cornbread 
• 1 large eggs lightly beaten
• 2 tablespoons brown sugar light
• 1 large onion finely chopped
• 0.7 cup pecans toasted chopped
• 0.5 teaspoon pepper freshly ground
• 1 tablespoon teaspoon rubbed sage fresh chopped
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan

Directions

1. Prepare Buttery Cornbread; cool and crumble. Set aside.
2. 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.
3. 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.
4. Bake, uncovered, at 375 for 45 minutes or until golden.