Recipes for the Web

Barrington Software Incorporated

Crunchy Bread Dressing with Bacon and Leeks

If you prefer a moist dressing or if the bread is particularly dense, add a bit more turkey broth.

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 broth, plus more, as

needed

1 cup milk

1 tsp. chopped fresh thyme

1 cup chopped green onions, green portion only

Preheat an oven to 375ºF. Butter a 13-by-9-inch baking dish.

Spread the bread out on a baking sheet and toast until lightly golden, 15 to 20 minutes.

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, broth, milk, thyme, green onions, salt

and pepper and stir gently to mix.

Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour.

Serves 10 to 12.

Note: This dish can also be packed loosely in the body and neck cavities and served as a stuffing.

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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info@barringtonsoftware.com