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Leek and Bacon Turkey Stuffing

@daffl.xyz

A savory bread stuffing with leeks, bacon, and fresh herbs - enough for a 12-14 pound turkey.

Yield Enough for a 12-14 pound turkey

Ingredients

  • 1 loaf of day-old bread, cubed (about 8 cups)
  • 1 cup unsalted butter
  • 2 onions, diced
  • 3 leeks, white and light green parts only, cleaned and sliced
  • 4 cloves garlic, minced
  • 1 cup bacon, diced and cooked until crispy
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 2 cups chicken broth
  • 2 large eggs, beaten
  • Salt and pepper, to taste

Instructions

  1. 1
    Preheat your oven to 350 degrees F (175 degrees C).
  2. 2
    Spread the bread cubes on a baking sheet and toast about 10 minutes, until lightly golden. Set aside.
  3. 3
    In a large skillet, cook the diced bacon until crispy. Remove the bacon bits and set aside, leaving the bacon fat in the pan.
  4. 4
    In the same skillet with the bacon fat, melt the butter over medium heat. Add the onions and leeks and cook until softened, about 5-7 minutes.
  5. 5
    Add the garlic and cook another minute until fragrant.
  6. 6
    In a large bowl, combine the toasted bread cubes, cooked vegetables, crispy bacon bits, and all the herbs.
  7. 7
    Pour the chicken broth and beaten eggs over the mixture, stirring gently to combine. Season with salt and pepper.
  8. 8
    Transfer the stuffing to a greased 9x13-inch baking dish.
  9. 9
    Cover with foil and bake 30 minutes. Then uncover and bake another 15-20 minutes, until the top is golden brown and crispy. Serve hot.
Method
Baking

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0