Recipe by Mindy Fox
This article originally appeared in our Holiday 2020 issue. Get the magazine here.
Start to Finish: 1 hour, 30 minutes
- 1/2 lb. loaf country or rustic whole-grain bread, torn into 1-inch pieces (about 5 cups)
- 1/2 lb. loaf country white or sourdough bread, torn into 1-inch pieces (about 5 cups)
- 3/4 lb. thick-cut bacon, cut crosswise into 1/2-inch pieces
- 6 tbsp. unsalted butter
- 3 cups chopped leeks (about 4 medium; white and light green parts only)
- 2 1/2 cups chopped celery, plus 1 cup celery leaves, coarsely chopped
- 1 tbsp. finely chopped fresh rosemary
- 2 tsp. chopped fresh oregano
- 1 1/2 tsp. chopped fresh thyme
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 2 1/2 cups low-sodium chicken stock
- 2 large eggs, lightly beaten
1. Preheat the oven to 325º. Grease a 9-by-13-inch baking dish.
2. Divide the bread pieces between 2 large rimmed baking sheets, arranging in a single layer. Bake, stirring occasionally, until the bread is dry and crisp, 25 to 30 minutes. Let cool; transfer to a very large bowl. (Leave the oven on.)
3. In a large skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, 15 to 20 minutes. Using a slotted spoon, transfer the bacon to paper towels. Pour off all but 2 tbsp. of the bacon grease from the skillet (reserve the remaining grease for another use).
4. Add the butter to the skillet with the bacon grease. Heat over medium-high until the butter melts. Add the leeks, chopped celery, rosemary, oregano, and thyme; season with salt and pepper. Cook, stirring often, until the vegetables are tender, 6 to 8 minutes.
5. Add the vegetables from the skillet, the celery leaves, parsley, and bacon to the bread cubes; toss to combine. Stir in the stock, then the eggs. Transfer the mixture to the baking dish.
6. Bake until the stuffing is cooked through and golden brown on top, about 1 hour.