Crackling Cornbread Stuffing

8 peppered bacon slices, coarsely chopped
Melted butter (if necessary)
Crackling Corn Bread (see recipe below)
2 cups chopped celery
2 large onions, finely chopped
1 cup pecans, toasted, chopped
1 1/2 tbsp sage
1 egg
1/2 cup chicken stock

Preheat oven to 425 degrees F as soon as turkey comes out.

Saute bacon in heavy large skillet over medium heat until crisp. Using a slotted spoon, or tongs, transfer the bacon to paper towels to drain. Reserve 1/4 cup bacon drippings, brush 13 x 9 x 2 inch glass baking dish with some remaining bacon drippings, or melted butter if necessary.

Crumble cornbread into a large bowl. Mix in celery, onion, pecans, sage, bacon and reserved 1/4 cup bacon drippings. Beat egg and broth in medium bowl to blend; stir into stuffing mixture. Loosely fill neck and main cavities of turkey with stuffing. Spoon remaining stuffing into prepared baking dish. Bake dressing until golden and cooked through, about 35 minutes.

Crackling Corn Bread
Can be prepared one day ahead. Wrap in airtight aluminum foil and store at room temperature.

8 peppered bacon slices, coarsely chopped
1 pkg. cornbread mix

Preheat oven to temperature specified on cornbread mix.

Saute bacon in a 10-in ovensafe skillet over medium-high heat until brown and crisp. Using a sloted spoon or tongs, transfer bacon to paper towels to drain. Place skillet, with drippings, in oven to heat.

Prepare cornbread batter per directions on package, mix in sauted bacon. Pour batter into hot skillet. Bake per cornbread package directions, until golden and and firm to touch.  Turn corn bread out onto rack and cool completely. If prepared one day ahead, wrap in aluminum foil, store at room temperature.