Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
When combined, stuff bird or place in separate large baking dish(es).
Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
Serves 12 or more as part of a Thanksgiving feast.
There's no good way to mix this stuffing without using your hands, so just dive in and do it.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Denise Bryson of Skokie, IL, for FoodTV.com's Stuffing Cook-Off