Since Thanksgiving will be here before we know it, I want to share one of my absolute FAVORITE thanksgiving recipes: Bacon, Leek and Gruyere Potato Bread Stuffing. You guys…this stuff is crack in a casserole dish. This is possibly my most requested recipe when invited to a holiday event, next to my APPLE CRUMBLE CARAMEL PIE . I actually found a copy of this hand written in my locker at work recently. It became a little redunant writing it over and over, so I made copies to hand out. You’ll maybe want to print out some copies here now to save you the trouble later ;) It’s really that good. Something about the flavors of bacon and leek swirled in with melted gruyere cheese and soft potato bread is soooo addicting!
Now, this doesn’t exactly qualify as the healthiest of recipes, but lets be honest…neither does 98.4% of what is served on the Thanksgiving dinner table. When I am using a recipe that is a little higher in fat or calories, I like to focus on using the best possible ingredients. For this casserole, I recommend choosing grass fed dairy and nitrate free bacon if possible. I also love that this dish features the seasonal LEEK, which is a milder alternative to using an onion and has awesome flavor. According to Dr. Mercola’s food facts, during Biblical times, the children of Egypt supposedly dreamt of traveling back home to the land where they were held as captives just to taste the amazing flavor of leeks again. You can find them year round, but much easier (and on sale!) this time of year. I tend to change leeks out with any recipe that calls for an onion during the fall and winter months. They have the same benefits of onions and garlic, providing antibacterial and antiviral properties as well as Vitamin A, K and folic acid.
Looking for another amazing Thanksgiving side dish? Check out these SWEET POTATO CASSEOLE BITES! And definitely don’t forget about dessert – you have to try this PUMPKIN PIE FLAN WITH COCONUT WHIPPED CREAM, APPLE CRUMBLE CARAMEL PIE or this amazing PUMPKIN GANACHE CAKE WITH MAPLE BUTTERCREAM FROSTING!!
With much love from my table to yours,
Bacon, Leek and Gruyere Potato Bread Stuffing
- 1/2 cup grass fed butter salted
- 1 pack bacon nitrate free
- 1 leek chopped
- 1 egg
- 1 potato bread loaf chopped into 2 inch diced pieces
- 1/4 pound gruyere cheese shredded or finely diced
- 1/2 to 1 cup heavy whipping cream organic
Preheat oven to 350 degrees. Melt butter in a very large microwave safe bowl. Set aside.
Dice bacon and cook over medium heat until cooked through. Remove bacon and set aside, saving bacon drippings in pan. Add leeks to pan and saute 4-5 minutes or until soft and starting to brown slightly.
Add bacon and leek to melted butter. Beat in egg. Mix in bread and cheese. Add cream just until mixture is lightly moistened, but try not to saturate the bread (you don't want a mushy mixture).
Pour into greased casserole dish and bake for 30 minutes, until the bread begins to brown on top. Serve warm and enjoy!
LOVE PINTEREST? ME TOO! LET’S BE FRIENDS SO YOU CAN SEE MY YUMMY RECIPES :)
WANT TO MAKE THIS LATER? PIN A PICTURE BELOW TO SAVE TO YOUR THANKSGIVING RECIPES, SIDE DISH OR FALL FOOD PINTEREST BOARD.
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