December 25, 2011

Crunchy Bread Dressing with Bacon and Leeks

Original Recipe: Williams Sonoma
Serves: 10-12

  • 1-lb. loaf rustic country bread, cut into ½-inch pieces
  • 8oz. thick-cut bacon, diced
  • 2 Tbs. unsalted butter
  • 3 leeks, white portion only, halved lengthwise, sliced crosswise into ¼-inch-thick slices and rinsed well
  • 2 carrots, peeled and diced
  • 1 garlic clove, minced
  • S&P to taste
  • 1 cup chicken stock
  • 1 cup fat free half and half
  • 1 tsp. chopped fresh thyme
  • 1 cup chopped green onions, green portion only
  1. Preheat an oven to 350ºF. Butter a 9x13" baking dish.
  2. Spread the bread out on a baking sheet and toast in the oven until lightly golden, 15 to 20 minutes. Set aside.
  3. 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.
  4. Drain some of the bacon grease. In the same 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.
  5. 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.
  6. Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour. Enjoy with gravy!

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