Bacon, Leek Stuffing with Sage and Pecans

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.

In a large bowl combine the stuffing mix, crispy bacon and chopped pecans.

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.

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.

Add in the beaten egg and remaining chicken stock, enough to make the bread moist with out making it too soggy.

Place the stuffing in a shallow baking dish and dot it with butter.

Pop the stuffing into a 375ºF oven and bake until the stuffing is hot and the top is golden and crispy, about 35-45 minutes.