Festive corn casserole with poultry stuffing

Ingredients:

• 350 gr. diced bacon
• 2 large onions, chopped
• 4 chopped celery stalks
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 2 cups chopped pecans
• 4 cups chicken broth
• 2 packs (450 g each) of dry stuffing mix (mixture for stuffing poultry) with cornbread
• 60 g butter

Preparation:

1. Preheat oven to 180°C.
   
   In a heavy skillet, fry the bacon until crisp. Reduce heat and add the onion and celery. Cook until tender, about 6 minutes.
   
   Add thyme and sage and heat until fragrant. Stir in the nuts.
2. Place the stuffing mixture, bacon, and vegetables in a large bowl and stir in the chicken broth. Transfer to a 33x23x5 cm casserole dish.
   
   Place pieces of butter on top of the casserole and cover the dish with foil. Bake for 30 minutes, then remove the foil and cook until crispy, about 15 more minutes.