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Cornbread, Leek, and Pecan Stuffing
Recipes
Cornbread, Leek, and Pecan Stuffing
8 servings
55 minutes total

Ingredients

  • Cooking spray
  • 2 medium leeks
  • ½ cup unsalted butter, divided
  • 2 cups chopped pecans
  • 1 (10 oz) bag frozen seasoning blend (onions, bell peppers, celery, and parsley)
  • 1 teaspoon poultry seasoning
  • 1 (12 oz) bag cornbread stuffing mix
  • 2 cups chicken broth
  • 3 large eggs

Steps

    1. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Cut leeks in half lengthwise and rinse well. Chop leeks, white parts only (2 cups). Preheat large sauté pan on medium 1–2 minutes. Melt ¼ cup butter in pan, then add pecans; cook and stir 3–4 minutes until pecans are toasted. Transfer pecans to large bowl.
    2. Place remaining ¼ cup butter in pan, then add seasoning blend, leeks, and poultry seasoning; cook and stir 5–6 minutes until vegetables are tender. Stir stuffing mix into butter and vegetables, then transfer mixture to bowl with pecans and stir in chicken broth.
    3. Whisk eggs, then stir into stuffing mixture until blended. Transfer stuffing to baking dish; bake 30–40 minutes until stuffing is firm and top has browned. Serve.
    Chef's Tip: Add cooked cornbread stuffing to center of a cooked crown roast or arrange around your cooked holiday ham for a festive presentation.

Amount per ⅛ recipe serving: Calories 510, Total Fat 35g, Sat Fat 9g, Trans Fat 0g, Chol 100mg, Sodium 750mg, Total Carb 29g, Fiber 5g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 9g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 4%