Thanksgiving Stuffing

1 ½ Loaves of French or Italian Bread – Cubed

2 Tbsp EVOO

1 Tsp Salt

1 Tsp Poultry Seasoning

½ Tsp Pepper

2 Tbsp Bacon Fat

½ Onion – Diced

1 Leek – Diced and rinsed in a bowl of water

2 Ribs Celery - Diced

2 Garlic Cloves – Minced

2 Eggs – Beaten

1 Tbsp Salt

1 Tbsp Poultry Seasoning

1 Tbsp Pepper

1 Tsp Cayenne Pepper

1 Tbsp Celery Salt

6 Cups Turkey or Chicken Stock

In a large bowl combine the bread, evoo and seasonings and mix together.  Spread out on a sheet tray and cook in a 375 degree oven for about 45 minutes or until browned.

In a pan over med/high heat melt bacon fat and add in onion and leeks.  Cook about 15-20 minutes or until caramelized.  Add in the garlic and celery for the last 5 minutes.  In a large bowl beat eggs and add in salt, poultry seasoning, pepper, cayenne pepper and celery salt.  Add in the toasted bread and mix thoroughly. 

Pour mixture into a baking dish and add in the stock.  Press the bread mixture into the stock to soak it all in.  Cover with foil.  Bake in a 350 degree oven for 1 ½ hours.  Take foil off and bake about another 30 minutes until stock is mostly absorbed and top is golden brown.