Recipe from John Lewis, Lewis Barbecue, Charleston
12 cups (½-inch cubed) sourdough bread
¾ cup unsalted butter, divided
2 cups diced celery
2 cups diced yellow onion
1 garlic clove, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground cumin
1 cup chopped roasted hatch green chiles, peeled and deseeded
½ cup golden raisins, coarsely chopped
1 cup chopped pecans
1 teaspoon granulated mushroom bouillon*
2 tablespoons bacon grease
1¼ cups chicken or turkey broth
Salt and pepper to taste
*Available at Asian grocers
Can’t find hatch chiles? Lewis recommends ordering them online from Zia Green Chile Company.
Preheat oven to 350 degrees. On a baking sheet, toast bread cubes until lightly browned, about 10 minutes. Next, toast pecan pieces until lightly browned, about 6 minutes. Generously butter a 12-inch cast-iron skillet and set aside.
In a large sauté pan over medium heat, melt ½ cup of the butter. Add celery and onion, and cook until softened and lightly browned, stirring occasionally, about 6 minutes. Add garlic, thyme, oregano, and cumin, and sauté for another minute. Add chiles and raisins, and continue cooking for 5 minutes, while stirring. Transfer to a large bowl and stir in pecans, mushroom bouillon, bacon grease, and 2 tablespoons more melted butter. Add broth and season mixture with salt and pepper to taste. Add bread cubes and mix gently until bread is moistened and all ingredients are evenly dispersed.
Press mixture into prepared skillet and dot the top with remaining 2 tablespoons of butter. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes. Let rest 20 minutes before serving.