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.
Ingredients
- 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
Instructions
- 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.
Nutrition
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