Crunchy Bread Dressing With Bacon Leeks Recipes

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CRUNCHY BREAD DRESSING WITH BACON & LEEKS



Crunchy Bread Dressing with Bacon & Leeks image

It wouldn't be Thanksgiving without an incredible bread stuffing to go with the turkey! This classic version features savory leeks sautéed in savory bacon drippings.

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 11

8 ounces bacon, cut into ½-inch dice
3 tablespoons unsalted butter, room temperature, divided
2 carrots, peeled
3 leeks
3 sprigs thyme
1 clove garlic
kosher salt
Freshly ground black pepper
1 pound rustic country bread, cut into 1-inch cubes and toasted, toast in a 375 F oven for 15?20 minutes
2 cups turkey or chicken stock, plus more as needed
1 cup chopped green onions, green parts only

Steps:

  • Preheat oven to 375 degrees F. In a large sauté pan over medium heat, fry the bacon, stirring occasionally, until crispy and golden, 4-6 minutes. Meanwhile, grease the baking dish with 1 tablespoon butter.
  • While the bacon is frying, prepare the vegetables: Cut the carrots into ¼-inch dice. Cut away and discard the dark green tops of the leeks and slice each in half. Rinse to remove sand and grit, then slice crosswise into ¼-inch slices. Set aside the carrots and leeks.
  • Remove thyme leaves from stem by pinching the sprig at its tip and sliding your fingers down to the other end. Set aside. Trim the end of the garlic clove, then smash with the flat of your knife to remove the peel. Mince the garlic and set aside.
  • When the bacon is brown and completely crisp, use slotted spoon to transfer to a paper towel-lined plate, leaving the fat in the pan. Set the bacon aside. Over medium heat, add 2 tablespoons butter to the bacon fat. Add carrots and leeks; use a wooden spatula to scrape up the browned bits, or "fond," on the bottom of the pan as you stir the vegetables. Continue to sauté until leeks are translucent, about 6 minutes. Add garlic, and sauté 1 more minute. Season to taste with salt and pepper (but remember that the cooked bacon will add more salt to the final dish).
  • In a large stock pot or bowl, add the toasted bread cubes, followed by the leek-carrot mixture and the cooked bacon. Gently mix to combine. Add half of the stock and all of the thyme, then use your hands to toss and combine. Add remaining stock and continue to toss. If the bread still seems dry, add more stock as needed: the cubes should be moist but not falling apart. Finish by adding the chopped green onions and giving a final toss. Transfer dressing to the prepared baking dish. Bake until crispy and golden, 45-60 minutes.

STUFFING WITH MUSHROOMS, LEEKS AND BACON



Stuffing With Mushrooms, Leeks and Bacon image

Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.

Provided by Melissa Clark

Categories     dinner, stuffing and dressing, side dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 12

3 tablespoons melted butter, more as needed for greasing pan
1 1/2 pounds sliced white bread or corn bread
1/2 pound thick-cut bacon
2 large leeks, trimmed and sliced (3 cups)
1 1/2 pounds mixed mushrooms, cut into bite-size pieces
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 tablespoons chopped sage
1/2 cup dry white wine
1 1/4 cups chicken stock, more as needed
1/4 cup apple cider, if using white bread
3 tablespoons chopped parsley

Steps:

  • Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
  • In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
  • Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
  • Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams

SAVORY LEEK AND BACON BREAD PUDDING



Savory Leek and Bacon Bread Pudding image

Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 2

Number Of Ingredients 11

½ French baguette, cut into cubes
½ tablespoon olive oil
¾ cup diced leek
1 cup milk
2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
olive oil cooking spray
1 cup shredded Gruyere cheese
4 slices bacon, cooked and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
  • Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
  • Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
  • Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
  • Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
  • Let casserole sit for 15 minutes.
  • Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Nutrition Facts : Calories 803.3 calories, Carbohydrate 59.7 g, Cholesterol 288.2 mg, Fat 41.6 g, Fiber 2.8 g, Protein 47.2 g, SaturatedFat 19.1 g, Sodium 1607.6 mg, Sugar 10 g

CORNBREAD, BACON, LEEK, AND PECAN STUFFING



Cornbread, Bacon, Leek, and Pecan Stuffing image

This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h10m

Number Of Ingredients 10

2 cups pecans
2 corn breads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
3 tablespoons unsalted butter, cut into small pieces, plus more for dish
8 slices smoked bacon, chopped into 1/2-inch pieces
4 celery stalks, chopped into 1/2-inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
1 tablespoon plus 1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
  • Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
  • Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

THANKSGIVING BACON STUFFING



Thanksgiving Bacon Stuffing image

This stuffing recipe has been in my family for decades. How can you go wrong with bacon? Whether it be baked in muffins tins or right inside the turkey, this is sure to be a hit!

Provided by Nickolasa

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 pound bacon, cut into 1/2-inch pieces
½ cup butter
1 cup finely chopped onion
1 cup chopped celery
2 tablespoons poultry seasoning (such as Bell's®)
2 loaves day-old white bread, torn into small pieces
2 eggs, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
  • Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
  • Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
  • Bake in the preheated oven until tops are crispy, about 25 minutes.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 40.5 g, Cholesterol 65 mg, Fat 16.3 g, Fiber 2.3 g, Protein 11.8 g, SaturatedFat 7.4 g, Sodium 877 mg, Sugar 4.1 g

CRUNCHY BREAD DRESSING WITH BACON AND LEEKS



CRUNCHY BREAD DRESSING WITH BACON AND LEEKS image

Categories     Side     Bake     Thanksgiving     Casserole/Gratin

Number Of Ingredients 17

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

Steps:

  • 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.

LEEK, CHEDDAR & BACON LOAF SANDWICH



Leek, cheddar & bacon loaf sandwich image

Do away with pesky slices of bread and bake your cheesy filling into your loaf - serve as thick wedges

Provided by Sarah Cook

Categories     Main course

Time 1h25m

Yield Cuts into 10 slices

Number Of Ingredients 10

500g pack bread mix
2 tbsp olive oil
200g smoked bacon lardon
2 tbsp butter
3 large fat leeks , thinly sliced
little flour , for dusting
200g mature cheddar , diced
2 eggs , beaten separately
10 sage leaves, thinly shredded
2 tbsp grated parmesan

Steps:

  • Make up the bread mix following pack instructions, using the 2 tbsp oil and the recommended amount of water. Leave in an oiled bowl, covered with oiled cling film, somewhere warm-ish to rise for 1 hr.
  • Meanwhile, put the lardons in a big, cold frying pan. Heat gently at first so the fat runs from the lardons before they crisp up - about 10 mins. Remove with a slotted spoon. Add the butter and leeks to the pan and cook to soften. Cool.
  • Roll out the dough on a lightly floured surface to a rectangle about 20 x 70cm. Mix the lardons, leeks, cheddar, one of the eggs, the sage and some seasoning. Spoon the filling down one long edge of the rectangle, then brush the edge with some remaining egg. Fold the other half of the dough over the filling and pinch together the edges, but not the ends, to seal into a long sausage. Carefully shape into a ring on a floured baking tray, around a floured empty jar or tin. Pinch together the open ends to finish the ring. Brush all over with egg, scatter with Parmesan and cover with a clean tea towel. Leave to rise for 15-20 mins.
  • Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until golden and the base sounds hollow when tapped. Eat in wedges.

Nutrition Facts : Calories 333 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium

BREAD STUFFING WITH MUSHROOMS AND BACON



Bread Stuffing With Mushrooms and Bacon image

I first made this dressing a few years ago for Thanksgiving, and it is now our traditional dressing.

Provided by lazyme

Categories     < 4 Hours

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 lbs sourdough bread, 1/2-inch cubes
12 slices bacon, 1/2-inch pieces
2 medium leeks, chopped
3 cups celery, chopped
8 ounces mushrooms, sliced
1 1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups chicken broth
2 large eggs
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 325ºF. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
  • Saute bacon in heavy skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain.
  • Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes.
  • Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350ºF. Butter 13x9x2" glass baking dish.
  • Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
  • Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

Nutrition Facts : Calories 272.3, Fat 12.9, SaturatedFat 4.1, Cholesterol 50.7, Sodium 910.7, Carbohydrate 28.9, Fiber 2.5, Sugar 1.7, Protein 9.9

CORN BREAD DRESSING WITH PECANS AND BACON



Corn Bread Dressing with Pecans and Bacon image

Provided by Jean Anderson

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Bacon     Pecan     Corn     Fall     Family Reunion     Potluck     Peanut Free     Soy Free

Yield Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey

Number Of Ingredients 14

12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
2 cups coarsely chopped toasted pecans (see Note above)
1/2 cup coarsely chopped parsley
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
1 tablespoon rubbed sage
1 1/2 teaspoons dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
  • 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
  • 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
  • 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
  • 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
  • 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
  • 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
  • 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

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CRUNCHY BREAD DRESSING WITH BACON AND LEEKS | RECIPE | STUFFING …
Sep 22, 2011 - If you prefer a moist dressing or if the bread is particularly dense, add a bit more stock. Sep 22, 2011 - If you prefer a moist dressing or if the bread is particularly dense, add a bit more …
From pinterest.co.uk


BACON, LEEK & FRESH HERB STUFFING RECIPE - FOOD NEWS
How to make bacon, onion and rye bread stuffing? Scrape into the bowl with the bread. Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted …
From foodnewsnews.com


SOUTHERN CORNBREAD DRESSING WITH BACON - SUGAR AND SOUL
2021-11-24 Preheat the oven and add the onion, celery, thyme, and sage to a large skillet with olive oil and cook until tender. Then add in the cooked bacon and garlic paste and cook for an additional …
From sugarandsoul.co


BACON, LEEK AND GRUYERE POTATO BREAD STUFFING - THIS SEASON'S TABLE
2017-11-02 Instructions. Preheat oven to 350 degrees. Melt butter in a very large microwave safe bowl. Set aside. Dice bacon and cook over medium heat until cooked through. Remove bacon and set …
From thisseasonstable.com


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