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 cornbread mixture along with pecans, salt, pepper and bacon; mix well.
Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.