Bacon Nut Stuffing

• 1 lb slab or sliced bacon
• 4 cups coarsely chopped onion
• 1 cup dry white wine (chicken or vegetable stock or water substitute)
• 2 tsp chopped garlic
• 4 cups fresh bred crumbs
• 1 cup pine nuts
• 2 tsp fresh thyme (or 1 Tbsp dry)
• 2 bay leaves
• Salt and freshly ground black pepper

1. If using slab bacon, cut into 1/2-inch cubes;
2. if using sliced bacon, coarsely chop.
3. Cook bacon in large skillet over medium heat,stirring or turning until crisp, about 10 min.
4. Remove bacon and drain (leave fat in pan), dry and crumble.
5. Remove all but 3 tbsp fat from pan and on medium heat cook onion, stirring, until softened, about 5 min.
6. Add wine (or substitute), bring to simmer; cook for 2 to 3 min.
7. Add garlic, bread crumbs, pine nuts, thyme, bay leaves,bacon; remove from heat.
8. Season to taste with salt and pepper.
9. Makes 7 cups (enough for a 12-lb bird). Pack into turkey if desired before roasting or bake in an ovenproof glass or enameled baking dish for about 45 min. at 350 to 400 degrees.

bacon, onion, white wine, garlic, bred crumbs, nuts, thyme, bay leaves, salt

Taken from www.epicurious.com/recipes/member/views/bacon-nut-stuffing-50059795 (may not work)