If you want to stuff this stuffing in your turkey, follow your own recipe’s instructions. Our directions here are for baking the stuffing in a casserole dish alongside.

Position rack in center of oven. Preheat the oven to 350°F/180°C. Butter the inside of a large casserole dish. A 3 quart (2.8 L) size or a 13 by 9 inch (33 cm by 23 cm) oven-safe dish is perfect.

Have the cornbread made and cooled. It may be made up to 2 days ahead and kept at room temperature, well wrapped. Roughly crumble the cornbread into a large mixing bowl; set aside.

Whisk together the water and FODY Chicken Base in a pot, bring to a simmer, cook for 1 minute; set aside.

Cook the bacon in a large skillet until crisp. Remove and drain on paper towels. Reserve 2 tablespoons of bacon fat in the pan, discarding the rest. (Add olive oil to make up the 2 tablespoons, if needed). Add leeks, pecans and scallions and sauté until nuts are toasted and leeks and scallions have softened. Scrape this mixture over the crumbled cornbread. Fold in the pomegranate seeds, and chopped celery. Chop the bacon and fold it in, as well.

Fold in the egg and FODY seasoning. Add just enough of the chicken base to moisten, then season to taste with salt and pepper.

Loosely spoon the stuffing into the buttered casserole dish and cover with foil. Bake for about 40 to 50 minutes or until hot all the way through. If you like a crunchy top, remove foil for last 15 minutes of baking. Stuffing is ready to serve.