5 cups of dry corn bread stuffing mix 1 package of Knorr leek soup and recipe mix 1/2 cup of butter or margarine 1 cup of coarsely chopped pecans One 10 ounce package of frozen, thawed corn 1 cup of hot water 1 cup of orange juice concentrate
In bowl, stir stuffing mix and soup mix. Melt butter over medium heat. Add pecans; sauté. Add pecans and butter, corn, water and orange juice to stuffing and toss. Spoon into 2-quart casserole. Cover. Bake in 350ºF. oven for 30 minutes or until heated. Makes 10 to 12 servings.
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