Bacon, Leek Stuffing with Sage and Pecans

Ingredients:

• 2 tablespoons olive oil
• 4 slices thick-cut applewood smoked bacon, sliced
• 3 medium celery stalks, sliced
• 2 leeks, trimmed, halved and sliced into half moons
• 1 garlic clove, minced
• 18-20 medium fresh sage leaves, sliced
• 5 to 6 cups stuffing mix (or small cubes of stale bread)
• 1 cup pecans, chopped
• 1 egg, beaten
• 1-1/2 to 2 cups chicken stock (plus more if needed)
• kosher salt, to taste
• ground black pepper, to taste
• 1 tablespoon of butter, cut into pieces

Directions:

1. In a 10-inch skillet over medium heat, add two tablespoons of Olive Oil.
2. Once hot, add in the sliced bacon and cook until crispy. Use a slotted spoon to remove the bacon and transfer it to a paper towel-lined plate.
3. In a large bowl combine the stuffing mix, crispy bacon and chopped pecans.
4. Drain off all but two tablespoons of fat/oil and add in the sliced celery and leeks. Season with salt and black pepper and cook until the leeks are soft and somewhat translucent.
5. Add in the minced garlic and sage, cook for 1 to 2 minutes then deglaze the pan with a quarter cup of stock.
6. Add the cooked leeks and celery into the bowl with the stuffing and toss.
7. Add in the beaten egg and 1-1/2 cups of stock, or enough to make the bread moist without making it too soggy.
8. Place the stuffing in a shallow baking dish and dot it with a tablespoon of butter.
9. Pop the stuffing into a 375 degree oven and bake until the stuffing is hot and the top is golden and crispy. About 35-45 minutes.