Cornbread Stuffing

Thanksgiving is right around the corner. This recipe for cornbread stuffing is sure to be a tasty addition to your holiday table.

Ingredients

1 pound Applewood smoked bacon, cut into chunks (it is easier to freeze the bacon for an hour before chopping)

2 large Vidalia onions, chopped.4 ribs celery chopped

2 leeks, cleaned well and chopped

4 fresh sage leaves, torn

3 springs fresh thyme, removed from stem and minced

2 cups pecans, chopped

1 bags Pepperidge farm corn bread stuffing

4 cups chicken broth ½ stick unsalted butter

1 cup cooked chorizo sausage (optional)

Directions

1. Preheat oven to 350 degrees
2. In a heavy skillet, cook bacon until Crips. Lower heat and add onions and celery to sauté until tender. (about 5 minutes) Add the fresh herbs and seasoning. Sauté gently and add pecan pieces.
3. In a large bowl add cornbread, bacon and sautéed onions, leeks and celery mixture. Pour in chicken broth. Spread into greased 9 x 13 inch pan and dot with butter. Cover with foil and bake for 30 minutes. Remove cover and bake another 12-15 minutes.