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Cornbread, Bacon, Leek, and Pecan Stuffing

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Recipe photo courtesy of Marcus Nilsson

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.

Source: Martha Stewart Living, November 2010
Total Time Prep Servings

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How would you rate this recipe?
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  • 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.
    Reply
  • RVARedSoxFan
    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?
    Reply
  • 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.
    Reply
  • sabel60
    25 NOV, 2010
    This stuffing is fantastic,,,,,I added dried cherries,,,but was a little dry, next time I will add more stock.....
    Reply

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