Leek and Cornbread Stuffing
Cornbread stuffing with sautéed leeks, bacon and chopped pecans.
1/2 cup butter or margarine
1 (16-ounce) package cornbread stuffing mix
1 cup butter, melted
1 1/2 cups chopped, trimmed leeks, white and light green parts
1 cup chopped celery
10 strips of bacon, cooked until crisp, crumbled
3/4 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat the oven to 350°F (175°C) (unless you're using this to stuff a turkey)
- Toss stuffing mix with about half of the melted butter; set aside.
- In a skillet, heat reminaining butter over in a large skillet over medium heat until foaming; sauté leeks and celery for 10 minutes or until tender. Stir in bacon, pecans, salt and pepper; then combine with stuffing mixture.
- If not using as a stuffing, spoon into a 9-inch square baking dish. Bake for 20 minutes or until heated through.
Makes 8 servings.