Cornbread Stuffing Recipe | With Pecans | © GreenPan Official | GreenPan

Name: Cornbread Stuffing Recipe | With Pecans | © GreenPan Official | GreenPan
Ingredients: 2 cornbreads (8-inch rounds or squares), broken into 2-inch pieces; 2 cups pecans, toasted and coarsely chopped; 3 tablespoons butter, cut into small pieces, plus more for greasing pan; 8 ounces pancetta, diced; 4 leeks, rinsed and chopped into 1/2-inch pieces (white and pale green parts only); 4 celery stalks, chopped into 1/2-inch pieces; 1 tablespoon chopped fresh sage, plus more for garnish; 1 1/2 teaspoons salt; Freshly ground black pepper to taste; 2 1/2 cups homemade or low-sodium chicken stock; 4 large eggs, lightly beaten

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Pecans—not just for pie anymore! Our fresh spin on classic cornbread stuffing stars toasted nuts, fresh chopped sage, and plenty of crispy pancetta. You might w

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Ingredients

2 cornbreads (8-inch rounds or squares), broken into 2-inch pieces
2 cups pecans, toasted and coarsely chopped
3 tablespoons butter, cut into small pieces, plus more for greasing pan
8 ounces pancetta, diced
4 leeks, rinsed and chopped into 1/2-inch pieces (white and pale green parts only)
4 celery stalks, chopped into 1/2-inch pieces
1 tablespoon chopped fresh sage, plus more for garnish
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 1/2 cups homemade or low-sodium chicken stock
4 large eggs, lightly beaten