Shelly's Recipe

SOUTHERN PECAN CORNBREAD STUFFING

Category: Dressing and Stuffing

1/2 cup butter
1 cup coarsely chopped pecans
5 cups dry cornbread stuffing mix
1 pkg Leek soup recipe mix
1 package (10 oz.) frozen whole kernel corn, thawed and drained
1 cup hot water
1 cup orange juice

Preheat oven to 350. Spray 2-quart casserole with nonstick cooking spray; set aside.

In 8 inch skillet, melt butter over medium heat and cook pecans, stirring occasionally, 5 minutes or until golden.

In large bowl, combine stuffing mix and Leek recipe mix. Stir in corn, water, orange juice and pecan mixture until moistened. Spoon into prepared casserole. Bake covered 30 minutes or until heated through. Serves 8