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| Pecan & Leek Stuffing
5 cups of dry corn bread stuffing mix
1 package of Knorr leek soup and recipe mix
1/2 cup of butter or margarine
1 cup of coarsely chopped pecans
One 10 ounce package of frozen, thawed corn
1 cup of hot water
1 cup of orange juice concentrate |
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In bowl, stir stuffing mix and soup mix. Melt butter over medium heat. Add pecans; sauté. Add pecans and butter, corn, water and orange juice to stuffing and toss. Spoon into 2-quart casserole. Cover. Bake in 350ºF. oven for 30 minutes or until heated. Makes 10 to 12 servings. |
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