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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crunchy Bread Dressing with Bacon and Leeks

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Crunchy Bread Dressing with Bacon and Leeks Empty Crunchy Bread Dressing with Bacon and Leeks

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

    Crunchy Bread Dressing with Bacon and Leeks Img9l
    Crunchy Bread Dressing with Bacon and Leeks
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    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.






    • 1K+

    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

    Crunchy Bread Dressing with Bacon and Leeks Wine-pairing-icon-red

    Wine Pairing

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

    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.
    Williams-Sonoma Kitchen.
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