Recipes Ingredients Meat & Poultry Pork Recipes Cornbread, Bacon, Leek, and Pecan Stuffing 3.7 (209) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 12, 2018 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 25 mins Total Time: 1 hrs 10 mins Servings: 12 This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well. Ingredients 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 ½-inch pieces 4 celery stalks, chopped into ½-inch pieces 4 leeks (white and pale-green parts only), chopped into ½-inch pieces, rinsed well 1 tablespoon plus 1 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper 2 ½ cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock 4 large eggs, lightly beaten Directions 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. 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. 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. Print