Cornbread, Bacon, Leek, and Pecan Stuffing

Name: Cornbread, Bacon, Leek, and Pecan Stuffing
Prep time: 25 min
Total time: 70 min
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; 2.5 cups Homemade Turkey Stock , Chicken Stock , or store-bought low-sodium chicken stock; 4 large eggs, lightly beaten

3.7

(209)

3 Reviews

By

Martha Stewart Editors

Updated on November 12, 2018

cornbread stuffing — 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.