Bacon-Leek Stuffing
Print recipe| Serves | 6-8 |
| Prep time | 30 minutes |
| Cook time | 1 hour, 35 minutes |
| Total time | 2 hours, 5 minutes |
| Allergy | Egg, Tree Nuts, Wheat |
| Meal type | Side Dish |
| Occasion | Thanksgiving |
| Website | Adapted from Simply Scratch |
Ingredients
- 5 cups bread cubes
- 4 Slices bacon (sliced)
- 2 leeks (cut into half-moons & thoroughly rinsed)
- 3 celery stalks (wiped clean & sliced)
- 1 clove garlic (minced)
- 20 fresh sage leaves (sliced or chiffonnade)
- 1 1/2 to 2 cup chicken stock
- 1 egg (beaten)
- 1/2 cup dried cranberries
- 1 cup pecans (chopped)
- 2 tablespoons butter
- salt & pepper (to taste)
Note
The cooking time includes the inactive prep time involved in drying the bread cubes as well as cooking the bacon, leeks, and celery and baking the stuffing.
Directions
| Step 1 | |
| Preheat the oven to 250 degrees. Spread the bread cubes on a baking sheet and bake for about 45 minutes, until dried out (I did this the day before). | |
| Step 2 | |
| Bring oven temperature to 375 degrees. Cook the bacon until crisp then remove to a drain on a paper-towel lined plate. Cook the leeks and celery until softened, then add the garlic and sage and cook for about a minute. Deglaze the pan with about 1/4 cup of the chicken stock. | |
| Step 3 | |
| Combine the bread cubes, bacon, pecans, cranberries, and celery/leek mixture in a large bowl with the egg and the remainder of the chicken stock (start with the smaller amount and add more if needed to help the mixture hold together. Salt and pepper to taste (yes, I tasted it. Yes, I know it had a raw egg in it. It was one bread cube, so I'm not too concerned. If you are worried, I would suggest about 3/4 teaspoon of salt and 1/4 teaspoon pepper, assuming you are using very low sodium chicken broth). | |
| Step 4 | |
| Spread in a baking dish....I used my 10-inch cast iron skillet (the same one I used to cook the bacon, leeks, and celery). Cut the butter into small chunks and use it to dot the top of the stuffing. Bake for about 35 minutes or until lightly browned on top. | |
