Ingredients

• 1 stick unsalted butter, plus more for the baking dish
• 6 slices thick-cut bacon (about 8 ounces), chopped
• 4 onions, thinly sliced
• 4 stalks celery, chopped
• 1 tablespoon chopped fresh thyme
• Kosher salt and freshly ground pepper
• 3 1/2 cups low-sodium chicken broth
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 4 scallions, thinly sliced
• 8 cups 1/2-inch stale cornbread cubes (about 12 ounces)
• 8 cups 1/2-inch stale potato bread cubes (about 12 ounces)
• 1 cup chopped pecans

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Instructions

1. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until very soft and caramelized, about 20 minutes. Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
2. Whisk the eggs, parsley and scallions in a large bowl. Add the cornbread and potato bread cubes, the pecans and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
3. Photograph by Chris Court