Pecan Corn Bread Stuffing

5 cup dry cornbread stuffing mix
1 package Knorr leek soup and recipe mix
1/2 cup butter or margarine
1 cup pecans, coarsely chopped
1 (10 ounces) package frozen corn, thawed and drained
1 cup hot water
1 cup orange juice

In bowl, stir stuffing mix and soup mix. Melt butter over medium heat. Add pecans; sauté. Add pecans and butter, corn, water and orange juice to stuffing and toss. Spoon into 2-quart casserole. Cover. Bake at 350 degrees F for 30 minutes.

Makes 10 to 12 servings.