Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Crunchy Bread Dressing with Bacon and Leeks



Posts : 16471
Thanked : 805
Join date : 2013-01-12

Crunchy Bread Dressing with Bacon and Leeks

Post by Lobo on Sat 16 Jan 2016, 7:28 pm

Crunchy Bread Dressing with Bacon and Leeks

Read Reviews

Write a Review
Prep Time: 30 minutes
Cook Time: 85 minutes
Servings: 12
If you prefer a moist dressing or if the bread is particularly dense, add a bit more stock.

  • Printer Friendly Version

  • 1K+


  • 1-lb. loaf rustic country bread, cut into 1/2-inch
  • 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
  • 1 cup milk
  • 1 tsp. chopped fresh thyme
  • 1 cup chopped green onions, green portion only

Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.


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.
Williams-Sonoma Kitchen.

    Current date/time is Thu 20 Oct 2016, 7:35 pm