Bacon, Leek Stuffing With Sage And Pecans

1. 1

   In a 10-inch skillet over medium heat, add 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.

2. 2

   In a large bowl combine the stuffing mix, crispy bacon and chopped pecans.

3. 3

   Drain off all but 2 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.

4. 4

   Add in the minced garlic and sage, cook for 1 to 2 minutes, then deglaze the pan with 1/4 cup of stock. Add the cooked leeks and celery into the the bowl with the stuffing and toss.

5. 5

   Add in the beaten egg and remaining chicken stock, enough to make the bread moist with out making it too soggy.

6. 6

   Place the stuffing in a shallow baking dish and dot it with butter.

7. 7

   Pop the stuffing into a 375u00b0F oven and bake until the stuffing is hot and the top is golden and crispy, about 35-45 minutes.

* Per serving · 4 servings · Values may vary.