Corn Stuffing

29 ounce can whole kernel corn drained (2 3/4 cups)
1 pound smoked bacon
2 cups chopped onion
1 1/2 cups chopped celery
4 cloves garlic, chopped
1/2 cup butter or marg melted
6 cups stuffing
1 1/2 cups chopped pecans toasted
1 large egg lightly beaten
2 to 2 3/4 cups chicken or turkey broth
1/2 tsp salt
1 tsp pepper

Press corn between several layers of paper towels to remove excess moisture.
Set aside.

Cook bacon in a large skillet over medium heat until crisp; remove bacon reserving
2 tbsp drippings in skillet. Crumble bacon; set aside. Add corn to skillet; toss to coat.
Cook over high heat, stirringconstantly, until corn is roasted in appearance. Transfer
to a large bowl.

Cook onion, celery, and garlic in butter in large skillet over medium high heat, stirring
constantly, until tender. Transfer to large bowl. Add stuffing, crumbled bacon, and
pecans, stirring well. Add egg, desired amount of broth, salt, and pepper to stuffing
mixture; stir gently.

Spoon dressing into a lightly greased 3" X 9" pan. Bake, uncovered, at 325 degrees
for 1 hour or until well browned.

Serves 10.