Leek and Cornbread Stuffing /2 cup butter or margarine 1 (16-ounce) package cornbread stuffing mix 1 cup butter, melted 1 1/2 cups chopped, trimmed leeks, whiteand 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 (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
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