The Recipe

Cornbread, Bacon, Leek, and Pecan Stuffing

Name: Cornbread, Bacon, Leek, and Pecan Stuffing
Yield: servings:12
Ingredients: 2 cups pecans; 2 cornbreads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups); 3 tablespoons unsalted butter, cut into small pieces, plus more for dish; 8 slices smoked bacon, chopped into 1/2-inch pieces; 4 celery stalks, chopped into 1/2-inch pieces; 4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well; 1 tablespoon plus 1 teaspoon chopped fresh thyme; Coarse salt and freshly ground pepper; 2 1/2 cups Homemade Turkey Stock, , or store-bought low-sodium chicken stock Chicken Stock; 4 large eggs, lightly beaten

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Cornbread, Bacon, Leek, and Pecan Stuffing

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Ingredients

DESCRIPTION

This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.

INGREDIENTS

2 cups pecans
2 cornbreads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
3 tablespoons unsalted butter, cut into small pieces, plus more for dish
8 slices smoked bacon, chopped into 1/2-inch pieces
4 celery stalks, chopped into 1/2-inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
2 1/2 cups Homemade Turkey Stock, , or store-bought low-sodium chicken stock Chicken Stock
4 large eggs, lightly beaten

DIRECTIONS

Read Directions

NUTRITION