![]() ![]() ![]() ![]() Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. In a large skillet over medium-high heat, cook the bacon strips until crisp.Increase oven temperature to 375 degrees. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Spread the bread pieces out on one or two large baking sheets. Trim the crusts from the white bread and cut into 1-inch cubes if using corn bread, coarsely crumble it. And if the dressing cooks through before the top is brown, run it under the broiler for a minute or two before serving. If you like a deeply golden top, dot the top of the dressing with butter before baking. MAKING STUFFING THE DAY BEFORE SKIN(You can often special-order turkey skin from your butcher - chicken skin will work, too - or trim off the extra skin at the turkey’s neck when you are getting it ready for the oven.) If the skin isn’t crisp when the stuffing is done, run it under the broiler for a few minutes to finish. The skin will turn into poultry cracklings and render its luscious fat all over the dressing.
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