Cornbread Dressing - The Local Palate

Ingredients

• 3 tablespoons bacon drippings
• 1½ cups coarse stoneground cornmeal
• ½ cup flour or more cornmeal
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 large egg
• 1½ cups well-shaken buttermilk
• 8 tablespoons butter
• 2 medium onions, peeled and chopped (2 cups)
• 2 celery stalks, thinly sliced (1 cup)
• 1 sweet apple, cored and cut into ½-inch dice (1 cup)
• 1 tart apple, cored and cut into ½-inch dice (1 cup)
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh sage
• 3 tablespoons finely chopped flat-leaf parsley
• 1 cup toasted pecan pieces
• 4 cups 1-inch cubes crusty, dense, country-style bread
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon ground black pepper, or to taste
• 2 large eggs, lightly beaten
• 1½-2 cups turkey stock or chicken stock, warmed