Southern Pecan Cornbread Stuffing

7 ingredients
4 steps

Ingredients

  • 1/2 cup I Can't Believe It's Not Butter!(R) Spread
  • 1 cup finely chopped pecans
  • 5 cups stuffing dry cornbread, mix
  • 1 package knorr leek recip mix
  • 10 ounces frozen whole kernel corn thawed and drained
  • 1 cup water
  • 1 cup orange juice

Directions

  1. 1
    Preheat oven to 350°. Spray 2-quart casserole with nonstick cooking spray; set aside.
  2. 2
    Melt Spread in 8-inch skillet over medium heat and cook pecans, stirring occasionally, 5 minutes or until golden.
  3. 3
    Combine stuffing mix and Knorr(R) Leek recipe mix in large bowl. Stir in corn, water, orange juice and pecan mixture until moistened. Spoon into prepared casserole.
  4. 4
    Bake covered 30 minutes or until heated through.

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