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Corn Bread, Bacon, Leek, and Pecan Stuffing

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

  • Prep:
  • Total Time:
  • Servings: 12
Corn Bread, Bacon, Leek, and Pecan Stuffing

Source: Martha Stewart Living, November 2010


  • 2 cups pecans
  • 2 corn breads (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, Chicken Stock, or store-bought low-sodium chicken stock
  • 4 large eggs, lightly beaten


  1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.

  2. Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.

  3. Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

Reviews (4)

  • poohbear72579 7 Jan, 2013

    We made this for our 2012 Thanksgiving Dinner -- it was phenomenal... even convinced my mom that there are some stuffings out there better than hers. We especially enjoyed the nuttiness which happened to fit in with the theme of our menu. I made two, 8-inch maple cornbreads and the added richness put this over the top. My only complaint: I should've cut the recipe in half since we didn't have a ton of guests! Leftovers were great, though.

  • jcarnam 26 Dec, 2012

    I made this stuffing for Thanksgiving for the first time. It was such a hit, I made it again to go with our Christmas turkey, and it did not disappoint. The nutty flavor and fresh thyme make this one really stand out. Oh, and there's bacon involved...need I say more?

  • Utah_Amy_Y_Thompson 2 Nov, 2011

    Thank you sabel60. I think I saw this recipe in the latest Living Magazine. Looks scrumptious so I am going to make our stuffing with this recipe for Thanksgiving this year. I think I will add some cherries to it like you say.

  • sabel60 25 Nov, 2010

    This stuffing is fantastic,,,,,I added dried cherries,,,but was a little dry, next time I will add more stock.....

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