Bacon, Leek Stuffing with Sage and Pecans
Bacon, leeks, sage and pecans combined with broth and cubed bread to make for one fantastical stuffing! Yields roughly 8 cups serves about 6.
- 2 tablespoons olive oil
- 4 slices thick-cut bacon sliced
- 3 ribs celery 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 cubed bread or stuffing mix or small cubes of stale bread
- 1 cup pecans chopped
- 1 egg beaten
- 1½ to 2 cups chicken stock plus more if needed
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon butter cut into pieces
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.
Calories: 339kcal | Carbohydrates: 25g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 402mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg