Leek and Cornbread Stuffing

4 whole leeks, white part only, roots trimmed and cut into rings ( I used some green parts also though)
1 tablespoons butter (calculations use country crock as it's what I had on hand)
1 tablespoons ev olive oil
leaves from 2 fresh thyme sprigs
kosher salt and freshly ground black pepper
4 cups crumbles cornbread, store bought
1 cup vegetable or chicken stock

Preheat oven to 400 degrees F. Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add butter and evoo. Add the leeks, sprinkle with thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove leeks from heat to cool.

In large bowl combine the leeks, cornbread and stock and season with salt and pepper.

At this point your can stuff the stuffing into poultry or place it in a baking dish. I used a nonstick cupcake pan sprayed with pam and made 12 servings. They come out pretty thin, so if you want to make only 9 servings the recipe calculates to 179.5 cals.

Bake for 30 minutes at 400 degrees.

This is super yummy and hard to stop eating! If making for company you might want to double the recipe! :)

Number of Servings: 12

Recipe submitted by SparkPeople user KKRPATA.