Bacon Pecan Cornbread Stuffing

• 1.5 (16 ounce) bags cornbread stuffing mix
• 1 12 cups pecan halves, toasted
• 5 tablespoons butter
• 2 cups onions, chopped
• 2 cups celery & leaves, chopped
• 6 ounces Canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups)
• 2 12 cups chicken broth
• 12 cup water
• 34 teaspoon fresh ground pepper
• 12 teaspoon dried sage
• 12 teaspoon dried thyme
• 14 teaspoon dried marjoram
• 14 teaspoon dried rosemary

1. Put stuffing mix and pecans in a very large bowl or pot.
2. Melt butter in a large skillet.
3. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender.
4. Add remaining ingredients and bring to a boil.
5. Add to stuffing; toss to mix and moisten evenly.
6. Bag and refrigerate until ready to stuff turkey.
7. Stuff neck and body cavities, and bake the remainder of the stuffing separately.
8. Makes 16 cups per 3/4 serving
9. Stuffing Tip
10. After stuffing the bird, you'll still have extra stuffing.
11. Spoon it into a greased baking dish, drizzle with 1/2 cup broth, cover and bake 30 minutes.
12. Uncover and bake 15 minutes longer until lightly browned.

stuffing mix, pecan halves, butter, onions, celery, bacon, chicken broth, water, fresh ground pepper, sage, thyme, marjoram, rosemary

Taken from www.food.com/recipe/bacon-pecan-cornbread-stuffing-339079 (may not work)