Cornbread Stuffing with Pecans and Pancetta | Healthy Ceramic Nonstick Cookware | GreenPan New Zeala

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