Pecan Cornbread Stuffing

Directions

1. 1
   Turn the oven to 325F and place pecans and cornbread (cubed) on a tray for around 10 minutes.
2. 2
   After 10 minutes remove and allow to cool.
3. 3
   When cool you can easily break the pecans into half.
4. 4
   Melt the butter on medium heat in a large wok and add chopped celery, leeks, and spring onions.
5. 5
   Allow to cook whilst stirring until they soften and begin to turn a little golden.
6. 6
   Add the cornbread and pecans, toss the mixture.
7. 7
   Dissolve the stock in the hot water and pour over the cornbread.
8. 8
   Mix the stuffing, the cornbread pieces will start to break down now.
9. 9
   Taste the mixture and then add salt and pepper, adjust to personal taste.
10. 10
    Let the mixture cool down before putting into a baking dish.
11. 11
    This can be made the day before and put in the fridge.
12. 12
    Bake at 325F for 40-45 minutes.