Bacon, Leek Stuffing With Sage And Pecans

• 2 Tablespoons Olive Oil
• 4 slices Extra Thick Bacon, Sliced
• 5 cups Stuffing Mix (like Brownberry)
• 1 cup Pecans, Chopped
• 3 stalks Celery, Sliced
• 2 whole Leeks, Trimmed, Halved And Sliced Into Half Moons
• Kosher Salt And Ground Black Pepper, To Taste
• 1 clove Fresh Garlic, Minced
• 18 leaves (small To Medium Sized) Fresh Sage, Chopped
• 1-1/2 cup To 2 Cups Chicken Stock, Divided
• 1 whole Egg, Beaten
• 1 Tablespoon Butter

1. In a 10-inch skillet over medium heat, add olive oil. 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.
2. In a large bowl combine the stuffing mix, crispy bacon and chopped pecans.
3. Drain off all but 2 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.
4. Add in the minced garlic and sage, cook for 1 to 2 minutes, then deglaze the pan with 1/4 cup of stock. Add the cooked leeks and celery into the the bowl with the stuffing and toss.
5. Add in the beaten egg and remaining chicken stock, enough to make the bread moist with out making it too soggy.
6. Place the stuffing in a shallow baking dish and dot it with butter.
7. Pop the stuffing into a 375u0b0F oven and bake until the stuffing is hot and the top is golden and crispy, about 35-45 minutes.

olive oil, bacon, stuffing mix, pecans, stalks celery, leeks, kosher salt, garlic, fresh sage, chicken, egg, butter

Taken from tastykitchen.com/recipes/sidedishes/bacon-leek-stuffing-with-sage-and-pecans/ (may not work)