1. Heat oven to 350 F. Spread crumbled cornbread onto a baking sheet. Coarsely chop pecans and add to cornbread. Toast in oven for 25-30 minutes or until cornbread is golden, tossing the crumbs once or twice during toasting. Cool and place in a large mixing bowl.

2. Cook bacon over medium-high heat in a saute' pan or skillet. Remove bacon with a slotted spoon to bowl with cornbread and pour off all but 1 tbsp drippings. Add butter and olive oil to skillet and when butter has melted add onion and saute for 5 minutes over medium heat. Add celery and saute' another 3 minutes. Stir in thyme and sage and salt and pepper to taste. Add to cornbread mixture.

3. Turn up heat under saute pan and add Bourbon. Stir vigorously for 2 minutes with a wooden spoon, scraping the bottom onf the pan. Add chicken stock, cook for 1 minute, and add mixture to bowl. Add parsley to bowl and adjust seasonings. Spoon into serving dish.
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This makes about 10 cups of dressing, but trust me, you'd do well to double the recipe. People devour this stuff. It was kind of odd to me that the dressing does not go back in the oven, but it doesn't, it's all cooked and done.