Bacon and Pecan Stuffing - Paula Deen

Ingredients

• 4 cups (firmly packed) diced day-old firm homestyle bread (crust and all)
• 4 cups day-old skillet cornbread, crumbled
• 8 slices bacon, diced
• 1 cup chopped yellow onion (about 1 medium)
• 1 cup chopped celery
• 1 cup toasted and roughly broken pecans
• ½ cup minced parsley
• 2 tablespoons chopped fresh sage or 2 teaspoons crumbled dried sage
• 2 tablespoons chopped fresh thyme or 2 teaspoons crumbled dried thyme
• 1 to 1½ cups turkey broth, made from neck and giblets
• salt
• whole Black pepper in a peppermill
• whole nutmeg in a grater
• 2-3 tablespoons Butter, cut into bits