Ingredients:
- 1-lb. loaf rustic country bread, cut into 1/2-inch
pieces - 8 thick-cut bacon slices, about 8 oz. total, cut
into 1/4-inch dice - 2 Tbs. unsalted butter
- 3 leeks, white portion only, halved lengthwise,
sliced crosswise into 1/4-inch-thick slices and
rinsed well - 2 carrots, peeled and cut into 1/4-inch dice
- 1 garlic clove, minced
- Salt and freshly ground pepper, to taste
- 1 cup turkey or chicken stock, plus more as
needed - 1 cup milk
- 1 tsp. chopped fresh thyme
- 1 cup chopped green onions, green portion only
Directions:
Preheat an oven to 375ºF. Butter a 13-by-9-inch baking dish.
Spread the bread out on a baking sheet and toast in the oven until lightly golden, 15 to 20 minutes. Set aside.
In a large fry pan over medium heat, fry the bacon, stirring occasionally, until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
In another large fry pan over medium heat, melt the butter. Add the leeks, carrots and garlic and sauté, stirring occasionally, until tender, 5 to 7 minutes. Season with salt and pepper.
In a large bowl, combine the bread, bacon, the leek mixture, the 1 cup stock, milk, thyme, green onions, salt and pepper and stir gently to mix. If the dressing seems dry, add more stock as needed.
Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour. Serves 10 to 12.
Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
Spread the bread out on a baking sheet and toast in the oven until lightly golden, 15 to 20 minutes. Set aside.
In a large fry pan over medium heat, fry the bacon, stirring occasionally, until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
In another large fry pan over medium heat, melt the butter. Add the leeks, carrots and garlic and sauté, stirring occasionally, until tender, 5 to 7 minutes. Season with salt and pepper.
In a large bowl, combine the bread, bacon, the leek mixture, the 1 cup stock, milk, thyme, green onions, salt and pepper and stir gently to mix. If the dressing seems dry, add more stock as needed.
Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour. Serves 10 to 12.
Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Rollermama from
Most amazing stuffing ever!!
This is a favorite in our house! I had a sample in one of your stores many years ago and was so impressed. I make it every year and everyone loves it!! I usually add a little extra milk and broth at the end and follow the exact recipe. So delicious!!!!
Date published: 2023-12-28
Rated 1 out of
5
by
CAGirlinGermany from
Leeks or Green Onions?
The title says "Leeks", however, the recipe ingredients state "green onions". Wondering which ingredient is truly called for? Thinking that it should be leeks as leeks cook better than green onions.
Date published: 2017-12-06
Rated 5 out of
5
by
Leanna12 from
Perfect holiday stuffing!
I made this for thanksgiving dinner this year and even my super picky dad loved it!! Flavors are perfect and it is so easy to make!
Date published: 2013-01-05
Rated 5 out of
5
by
kristinZ from
awesome non-traditional stuffing
this is a great stuffing to make to either stuff your bird, or simply as a side. it's simple, but has a TON of flavor. i'm not a big celery lover, so i will try any stuffing recipe that does not call for celery. this is easy to assemble. you can chop the bacon and veggies before hand, and the thyme, then it literally takes 15 minutes to get into the oven. i've never had anyone try this stuffing and not compliment me on. the only thing i do differently than this recipe, is i use the same pan i cooked the bacon in for sauteeing the veggies, and add a splash of white wine once the veggies are ready to come out to deglaze all the bacon flavor.
Date published: 2012-12-23
Rated 5 out of
5
by
HomeSousChef from
Thanksgiving Favorite!
This recipe DOES in fact serve 12. I didn't want to go through the horrors of running out of dressing so I made 2 batches and ended up with a few weeks worth of leftovers. This recipe is very easy to follow, very easy to alter (I used less bacon and added ham) and relatively quick.
Date published: 2012-11-23