Cornbread, Leek, and Pecan Stuffing
There’s a labor of love for every dish at every table. This delicious stuffing recipe is a little more labor and a lot more love.
8
55 minutes
1. Preheat oven to 350°F. Coat 13x9-inch baking pan with spray. Cut leeks in half lengthwise and rinse well. Chop leeks, white parts only (2 cups). Preheat large sauté pan 1–2 minutes on medium. Place 1/4 cup butter in pan and melt, then add pecans; cook 3–4 minutes or until pecans are toasted and fragrant. Transfer pecans to large bowl.
2. Place remaining 1/4 cup butter in pan, then add seasoning blend, leeks, and poultry seasoning; cook and stir 5–6 minutes or until vegetables are tender. Stir stuffing mix into butter and vegetables.
3. Transfer stuffing to bowl with pecans; stir in chicken broth. Whisk eggs, then stir into stuffing until blended. Transfer stuffing to baking dish; bake 30–40 minutes or until firm and brown. Serve.
Ingredients
Cooking spray
2 medium leeks
1/2 cup unsalted butter, divided
2 cups chopped pecans
1 (10-oz) bag frozen seasoning blend (onions, bell peppers, celery, and parsley)
1 teaspoon poultry seasoning
1 (12 oz) bag cornbread stuffing mix
2 cups chicken broth
3 eggs, beaten
Instructions
1. Preheat oven to 350°F. Coat 13x9-inch baking pan with spray. Cut leeks in half lengthwise and rinse well. Chop leeks, white parts only (2 cups). Preheat large sauté pan 1–2 minutes on medium. Place 1/4 cup butter in pan and melt, then add pecans; cook 3–4 minutes or until pecans are toasted and fragrant. Transfer pecans to large bowl.
2. Place remaining 1/4 cup butter in pan, then add seasoning blend, leeks, and poultry seasoning; cook and stir 5–6 minutes or until vegetables are tender. Stir stuffing mix into butter and vegetables.
3. Transfer stuffing to bowl with pecans; stir in chicken broth. Whisk eggs, then stir into stuffing until blended. Transfer stuffing to baking dish; bake 30–40 minutes or until firm and brown. Serve.
Nutritional Information
CALORIES 510kcal; FAT 35g; SAT FAT 9g; TRANS FAT 0g; CHOL100mg; SODIUM 750mg; CARB 29g; FIBER 5g; SUGARS 5g; PROTEIN 9g; POTASSIUM 4%; VIT D 0%; CALC 6%; IRON 15%
Cornbread, Leek, and Pecan Stuffing
Servings: 8
Total Time: 55 minutes
Ingredients
Cooking spray
2 medium leeks
1/2 cup unsalted butter, divided
2 cups chopped pecans
1 (10-oz) bag frozen seasoning blend (onions, bell peppers, celery, and parsley)
1 teaspoon poultry seasoning
1 (12 oz) bag cornbread stuffing mix
2 cups chicken broth
3 eggs, beaten
Instructions
1. Preheat oven to 350°F. Coat 13x9-inch baking pan with spray. Cut leeks in half lengthwise and rinse well. Chop leeks, white parts only (2 cups). Preheat large sauté pan 1–2 minutes on medium. Place 1/4 cup butter in pan and melt, then add pecans; cook 3–4 minutes or until pecans are toasted and fragrant. Transfer pecans to large bowl.
2. Place remaining 1/4 cup butter in pan, then add seasoning blend, leeks, and poultry seasoning; cook and stir 5–6 minutes or until vegetables are tender. Stir stuffing mix into butter and vegetables.
3. Transfer stuffing to bowl with pecans; stir in chicken broth. Whisk eggs, then stir into stuffing until blended. Transfer stuffing to baking dish; bake 30–40 minutes or until firm and brown. Serve.
Nutritional Information
CALORIES 510kcal; FAT 35g; SAT FAT 9g; TRANS FAT 0g; CHOL100mg; SODIUM 750mg; CARB 29g; FIBER 5g; SUGARS 5g; PROTEIN 9g; POTASSIUM 4mg; VIT D 0%; CALC 6%; IRON 15%
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