This healthy mushroom-and-leek cornbread stuffing recipe is a lightened-up version of the must-have holiday side. Whether you call it stuffing or dressing, you can make this recipe moist or crispy. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.
Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.
Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1 starch, 1/2 vegetable, 4 fat