One 15-ounce bag seasoned stuffing mix
1 stick (8 tablespoons) unsalted butter
4 stalks celery, diced (about 2 cups)
2 medium leeks, white parts sliced into half-moons, rinsed and drained
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
Juice of 2 lemons (about 1/3 cup)
1/2 cup dried cranberries, roughly chopped
1/2 cup pecan pieces
1/4 cup fresh parsley leaves, roughly chopped
1 tablespoon fresh sage leaves, finely chopped
2 eggs, lightly beaten
4 cups chicken or vegetable stock, warmed
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