- 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.
From The West Texas Way.