Herbed Stuffing with Bacon and Leeks
- 6 ounces Applewood bacon strips
- 1 1/2 ribs celery, diced
- 1 1/4 cup leeks, chopped and cleaned
- 2 cloves garlic, minced
- 1/3 cup white wine
- 1-2 pears (ripe but firm), peeled and chopped
- 1 heaping tablespoon fresh sage, minced
- 2 tablespoons fresh rosemary, minced
- 1 heaping tablespoon fresh thyme leaves
- 2 teaspoons fresh parsley, minced
- 3 cups dried stuffing cubes
- 8 ounces Swanson Certified Organic Chicken Broth
- Extra broth or water to reach desired consistency
- 2 tablespoons melted butter
- 3 tablespoons dried cranberries
- 3 tablespoons golden raisins
- 1/4 cup chopped pecans
- salt and pepper to taste
- Produce
- Celery, ribs (1 1/2)
- Cranberries, dried (3 tablespoons)
- Garlic (2 cloves)
- Golden raisins (3 tablespoons)
- Leeks (1 1/4 cup)
- Parsley, fresh (2 teaspoons)
- Pears (1)
- Pecans (1/4 cup)
- Rosemary, fresh (2 tablespoons)
- Sage, fresh (1 heaping tablespoon)
- Thyme, fresh leaves (1 heaping tablespoon)
- Meat
- Applewood bacon strips (6 ounces)
- Canned Goods
- Stuffing cubes, dried (3 cups)
- Swanson certified organic chicken broth (8 ounces)
- Cooking & Baking
- Salt and pepper (1)
- Drinks
- Broth or water to reach desired consistency (1)
- Dairy
- Butter (2 tablespoons)
- Beer, Wine & Liquor
- White wine (1/3 cup)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published November 22, 2010 (2 years ago).
29 people saved this recipe.
