• 1 1/2 bags (16 oz. each) cornbread stuffing mix
• 1 1/2 C. pecan halves, toasted lightly in oven and chopped
• 5 Tbs. margarine
• 2 C. chopped sweet onions
• 2 C. chopped celery with leaves
• 6 oz. sliced bacon, cooked and chopped
• 3 C. chicken broth
• 3/4 tsp. ground pepper
• 1/2 tsp. each dried sage and thyme
• 1/4 tsp. each dried marjoram and rosemary

Place the stuffing mix and pecans in a large bowl. Melt butter in a large skillet. Add onions and celery. Sauté 5 minutes or until vegetables are softened but not soggy. Add remaining ingredients and bring to a boil. Add to stuffing; toss to mix and moisten evenly.

Make this right before it's time to roast the turkey and stuff the bird while it's still hot/warm. What doesn't fit, you can spoon into a baking dish, add 1/2 C. more broth and bake covered. Uncover and bake 10-15 more minutes.

Yield: 16 cups