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Ingredients

• 12 cups (3 quarts) 3/4- to 1-inch chunks stale, corn bread
• 6 slices stale, dry, firm-textured white bread, cut into 1/2-inch cubes
• 2 cups coarsely chopped toasted pecans
• 1/2 cup coarsely chopped parsley
• 1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
• 1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
• 2 very large yellow onions, coarsely chopped
• 4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
• 1 tablespoon rubbed sage
• 1/2 teaspoons dried leaf thyme, crumbled
• 6 cups chicken broth or stock
• 3 extra-large eggs, well beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Description

Serious Eats