Ingredients
3 cups water1/2 cup butter1 package (16 ounces) cornbread stuffing mix10 bacon strips, diced1 cup chopped celery1-1/2 cups chopped green onions1/2 cup coarsely chopped pecans1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside.
In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well.
Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.
