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Pecan Corn Bread Stuffing With Leeks

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsB3, B9, C, D, E
    MineralsFluorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 5 c. dry corn bread stuffing mix

    2. 1 pkg. Knorr's leek soup

    3. 1/2 c. butter

    4. 1 c. coarsely chopped pecans

    5. 1 c. hot water

    6. 1 c. orange juice

    7. 1 pkg. frozen corn (thawed and drained)

    Instructions Jump to Ingredients ↑

    1. In large bowl, mix stuffing mix and soup; blend. Melt butter over medium heat. Add pecans; saute. Add butter, pecans, corn, water and orange juice to stuffing and soup mixture, and toss to mix well. Spoon into a 2 quart casserole and cover. Bake at 350 degrees for 30 minutes or until well heated. Makes 10 to 12 servings.

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