Pecan-Corn Bread Dressing

3 cups water
1/2 cup butter or margarine
1 package (16 ounces) corn bread stuffing mix
10 bacon strips, diced
1 cup chopped celery
1-1/2 cups chopped green onions
1/2 cup coarsely chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels.

Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly.

Add to corn bread mixture along with pecans, salt, pepper and bacon; mix well. Pour into a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes. Makes 8 cups.