PECAN CORN BREAD STUFFING WITH LEEKS
5 c. dry corn bread stuffing mix
1 pkg. Knorr's leek soup
1/2 c. butter
1 c. coarsely chopped pecans
1 c. hot water
1 c. orange juice
1 pkg. frozen corn (thawed and drained)
In large bowl, mix stuffing mix and soup; blend. Melt butter over medium
heat. Add pecans; saute. Add butter, pecans, corn, water and orange juice to
stuffing and soup mixture, and toss to mix well. Spoon into a 2 quart casserole
and cover. Bake at 350 degrees for 30 minutes or until well heated. Makes 10 to
12 servings.
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