You are here: Home » Recipes » Cornbread Stuffing with Bacon, Leeks and Pecans Cornbread Stuffing with Bacon, Leeks and Pecans Recipe by Our Cookbook Collection Yield 8 servings A homey, delicious stuffing with bacon, leeks and pecans. Rachel Willen PrintEmail Ingredients 2 cups pecans16 cups coarsely crumbled homemade or store-bought cornbreads3 tablespoons unsalted butter, cut into small pieces, plus more for dish8 slices smoked bacon, chopped into 1/2-inch pieces4 stalks celery, chopped into 1/2-inch pieces4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well1 tablespoon plus 1 teaspoon chopped fresh thyme Coarse salt and freshly ground pepper2 1/2 cups homemade chicken or turkey stock, or store-bought low-sodium chicken stock4 large eggs, lightly beaten Instructions Preheat oven to 350F. 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 13 x 9-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 cornbread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes. Adapted by Rachel Willen, FoodFixMe.com, from Martha Stewart Living.