Mushroom Cornbread Stuffing
Ingredients
- 10 cups cubed cornbread (1/2- to 1-inch pieces)
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped leeks
- 2 cups chopped mushrooms
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley or 3 teaspoons dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 4 tablespoons unsalted butter
- 2-3 cups low-sodium broth
- 3/4 cup coarsely chopped pecans, toasted (see Tip)
- ¼ cup cooked diced pancetta
- ½ teaspoon ground pepper
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