Cornbread, Bacon, Leek, and Pecan Stuffing

Name: Cornbread, Bacon, Leek, and Pecan Stuffing
Ingredients: 2 cups pecans; 2 cornbreads (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

Cornbread, Bacon, Leek, and Pecan Stuffing was pinched from <a href="http://www.marthastewart.com/285825/cornbread-bacon-leek-and-pecan-stuffing" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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2 cups pecans

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2 cornbreads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)

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3 tablespoons unsalted butter, cut into small pieces, plus more for dish

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8 slices smoked bacon, chopped into 1/2-inch pieces

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4 celery stalks, chopped into 1/2-inch pieces

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4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well

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1 tablespoon plus 1 teaspoon chopped fresh thyme

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Coarse salt and freshly ground pepper

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2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock

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4 large eggs, lightly beaten

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