Wednesday, November 18, 2015

Sourdough, Bacon, And Leek Dressing

10 cups sourdough bread cubes (about l lb. loaf) 8 thick bacon slices, diced
2 T. unsalted butter
2 leeks, white and light green parts

only, halved lengthwise and sliced
across into 1/4 inch thick slices, well rinsed
1 medium onion, chopped (1 cup)
3 ribs celery, cut into 1/4 inch dice
1 clove garlic, minced
1 T. chopped fresh sage leaves
1 T. chopped fresh thyme leaves
Salt and pepper to taste
1 1/2 cups turkey or chicken broth plus more as needed 1 cup whole milk or more broth
3 T. chopped Italian parsley leaves
Serves 8 to 10.
1. Preheat oven to 375 degrees. Spread bread out on a baking sheet and toast n oven until lightly golden, 10 to 15 minutes. Cool.

2. Cook bacon in a large nonstick skillet until crispy and golden. Remove to paper towels to drain. Drain off all but 2 T. bacon fat and add butter to skillet. Cook the leeks, onions, celery and garlic in the butter over medium heat, stirring occasionally, until tender, 8 to 10 minutes. Stir in the sage and thyme and season with salt and pepper.

3. In a large bowl, combine the toasted bread cubes, bacon, leek mixture and 1 1/2 cups stock, milk or more stock and parsley. If too dry add more stock to make a fairly moist mixture. Season again to taste with salt and pepper. Transfer to a 9 x 13 inch baking dish, cover and bake until heated through, about 40 minutes. Dressing may be uncovered for the last 10 minutes to crisp up the top, if desired. 

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