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Leek and Cornbread Stuffing recipe

Delicious cornbread stuffing with saut edleeks, bacon and chopped pecans.

Recipe: Leek and CornbreadStuffing

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 themelted butter; set aside.
  • In a skillet, heat reminaining butterover in a large skillet over medium heat until foaming; sautleeks 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 intoa 9-inch square baking dish. Bake for 20 minutes or until heatedthrough.

    Makes 8 servings.

    Thanksgiving Part 2 – Chestnut Onion Leek Cornbread Stuffing.

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