Bacon, Leek Stuffing with Sage and Pecans
shared by Jennifer
Bacon, Leek Stuffing with Sage and Pecans
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT45M
- Cook Time: 45 Minutes PT1H
- Total Time: 1 Hour
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
In a 10-inch skillet over medium heat, add two tablespoons of Olive Oil.Once hot, add in the sliced bacon and cook until crispy. Use a slotted spoon to rem
Ingredients:
- 2 tablespoons olive oil
- 4 slices thick-cut applewood smoked bacon, sliced
- 3 medium celery stalks, sliced
- 2 leeks, trimmed, halved and sliced into half moons
- 1 garlic clove, minced
- 18-20 medium fresh sage leaves, sliced
- 5 to 6 cups stuffing mix (or small cubes of stale bread)
- 1 cup pecans, chopped
- 1 egg, beaten
- 1-1/2 to 2 cups chicken stock (plus more if needed)
- kosher salt, to taste
- ground black pepper, to taste
- 1 tablespoon of butter, cut into pieces
Directions:
- In a 10-inch skillet over medium heat, add two tablespoons of Olive Oil.
- Once hot, add in the sliced bacon and cook until crispy. Use a slotted spoon to remove the bacon and transfer it to a paper towel-lined plate.
- In a large bowl combine the stuffing mix, crispy bacon and chopped pecans.
- Drain off all but two tablespoons of fat/oil and add in the sliced celery and leeks. Season with salt and black pepper and cook until the leeks are soft and somewhat translucent.
- Add in the minced garlic and sage, cook for 1 to 2 minutes then deglaze the pan with a quarter cup of stock.
- Add the cooked leeks and celery into the bowl with the stuffing and toss.
- Add in the beaten egg and 1-1/2 cups of stock, or enough to make the bread moist without making it too soggy.
- Place the stuffing in a shallow baking dish and dot it with a tablespoon of butter.
- Pop the stuffing into a 375 degree oven and bake until the stuffing is hot and the top is golden and crispy. About 35-45 minutes.