Stuffing.  Some people – food snobs, cookbook writers, and other dipshits – prefer to call this “dressing”. That’s never made sense to me. Dressing goes on the outside, no? I don’t get up in the morning, start cramming socks, briefs and pants up my fanny while yelling down to my wife that I’ll be ready once I’ve finished dressing. Stuffing is what this stuff does to your turkey and hence it’s what it ought to be called.

   Except that isn’t quite right anymore. You really shouldn’t fill the inside of a turkey with bread and junk and then try to cook it. It adds hours to oven time and risks drying out the breast while waiting for the stuffing, and the inner thigh meat, to grow hot enough not to make anybody sick. Stuffing really needs to be cooked separately. On the side, that is. Maybe I oughta be calling it “siding”

Anyhoo – here’s my standard stuffing recipe. Serves 8-10.

   1 large loaf good, crusty bread

   1 lb. thick cut smoked bacon, cut in ½” pieces

   3 medium leeks (white/light green parts) sliced and rinsed

   1 small onion, sliced

   1/3 bunch celery, chopped

   3-4 cloves garlic, sliced

   1/2 chopped parsley

   2 tbs. Each chopped fresh thyme and rosemary leaves

   ¼ lb butter (1 stick)

   Salt & Pepper to taste

   4 cups chicken stock

1. Oven at 350 – cut bread into 1-inch cubes. Spread on baking sheet and toast in oven until lightly browned.
2. Cook bacon over medium heat until crisp. Remove and place on paper towels. Drain off all but a couple tablespoons of bacon fat. Add leeks and onions, sautéing until softened. Add celery, garlic and herbs continuing to cook until celery is softened. Melt in butter.
3. Transfer mixture to a large bowl, add bacon, season with salt & pepper. Add bread cubes and stock, toss well.
4. Raise oven to 375. Pour stuffing into large baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes more until top browns.