Cornbread, Leek, and Pecan Stuffing

A cast iron baking dish full of cornbread stuffing topped with chopped pecans.



Total Time:

55 minutes


  • Cooking spray
  • 2 medium leeks
  • 1/2 cup unsalted butter, divided
  • 2 cups chopped pecans
  • 1 (10-oz) bag frozen seasoning blend vegetables
  • 1 teaspoon poultry seasoning
  • 1 (14-oz) bag cornbread stuffing mix
  • 2 cups chicken broth
  • 3 eggs, beaten


Preheat oven to 350°F. Coat 13- x 9-inch baking pan with spray. Cut leeks in half lengthwise and rinse well. Chop leeks, white part only (2 cups). Preheat large sauté pan 1–2 minutes on medium. Place 1/4 cup butter in pan and melt, then add pecans; cook 3–4 minutes or until pecans are toasted and fragrant. Transfer pecans to large bowl.

Place remaining 1/4 cup butter in pan, then add vegetables, leeks, and poultry seasoning; cook and stir 5–6 minutes or until vegetables are tender. Stir stuffing mix into butter and vegetables.

Transfer stuffing to bowl with pecans; stir in chicken broth. Whisk eggs to blend; stir into stuffing until blended. Transfer stuffing to baking dish; bake 30–40 minutes or until firm and brown. Serve.

Nutritional Information

CALORIES (per 1/8 recipe) 540kcal; FAT 36g; SAT FAT 10g; TRANS FAT 0g; CHOL 100mg; SODIUM 830mg; CARB 47g; FIBER 5g; SUGARS 6g; PROTEIN 10g; VIT A 15%; VIT C 4%; CALC 10%; IRON 20%

Source: Publix Aprons® recipe