Herbed Leek and Bacon Stuffing

Made with fresh herbs, applewood bacon, and leeks, this Leek and Bacon Stuffing has tons of flavor and is the perfect side dish for any Thanksgiving dinner. Make-ahead instructions included!

Making This Leek & Bacon Stuffing

Thanksgiving just wouldn’t be the same without stuffing, don’t you agree? Stuffing seems to often be the big debate this time of year. Everyone has their own family recipe and thinks that their family’s recipe is THE BEST.

Growing up, we usually had cornbread stuffing with pork sausage. It was our family’s tradition.

My husband has never particularly liked stuffing, but I just can’t bring myself to not have it on the table. It’s traditional!

Even though I still enjoy my family’s traditional stuffing recipe, I’ve created a new recipe that’s also well loved.

I tweaked my classic recipe just a tad. Instead of Italian sausage, I am using bacon and I’ve swapped out onion for leek to create this Leek and Bacon Stuffing. Delicious!

Leek & Bacon Stuffing Ingredients

Making homemade stuffing for Thanksgiving is easier than you might think, and you don’t need any special ingredients. Here’s what I used for this bacon stuffing recipe:

• Applewood bacon
• Celery
• Leeks
• Garlic
• White wine
• Pears
• Fresh thyme, fresh parsley, fresh sage
• Dried stuffing cubes
• Chicken broth
• Butter
• Dried cranberries
• Golden raisins
• Chopped pecans

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Leek & Bacon Stuffing

This leek and bacon stuffing recipe couldn’t be simpler to make! Here’s an overview of the cooking process:

1. Cook the bacon in a large skillet, then crumble and set aside, leaving the bacon fat in the pan.
2. In the same pan you cooked the crispy bacon in, saute the celery in the bacon grease until bright green and tender.
3. Add the leeks and garlic and saute an additional 2-3 minutes.
4. Deglaze the pan with the white wine, scraping up the browned bits.
5. Add the pear, sage, rosemary, thyme, and parsley to the bacon mixture.
6. Transfer to a large bowl and gently stir in the stuffing cubes.
7. Pour in the broth until your desired moistness and consistency is reached. Gently stir in the melted butter, cranberries, raisins, and pecans.
8. Bake at 350 degrees F in a covered casserole dish until stuffing is heated through, about 20-30 minutes. Remove the cover halfway through baking.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Can This Leek & Bacon Stuffing Be Cooked Inside a Turkey?

No, I don’t recommend stuffing a turkey with this Leek and Bacon Stuffing if you are roasting it. The risk of bacteria makes me nervous and I don’t like the end result in the consistency.

Here’s why you shouldn’t stuff a roasted turkey:

• The Leek and Bacon Stuffing may not reach a high enough temperature to kill any bacteria.
• Your turkey will cook faster without a stuffed cavity.

How to Safely Stuff a Turkey with this Bacon Stuffing

If you really love stuffing inside your turkey, there is a way to safely stuff a turkey.

• First, prepare and cook the Leek and Bacon Stuffing separately while the turkey roasts.
• Then, place the stuffing into the cavity of turkey once it is done roasting.

There you go! Turkey is stuffed with this delicious Leek and Bacon Stuffing, AND no one gets sick.

Tips for the Best Thanksgiving Stuffing

• You must saute the veggies on the stovetop prior to adding them to the stuffing mixture. The stuffing isn’t in the oven long enough to cook the vegetables all the way through.
• Be sure to clean the leeks properly prior to sauteeing them. Leeks often contain lots of sand, so you need to rinse it all out!
• Leftover stuffing is perfect for making Thanksgiving sandwiches the next day!

Can Thanksgiving Stuffing Be Prepared in Advance?

Yes! This bacon stuffing does well assembled — but not baked — 1-2 days in advance and stored in the refrigerator. Then, just bake before serving.

How to Store Leftover Leek Bacon Stuffing

Transfer leftover herb stuffing to an airtight container within 2 hours of eating. Store it in the refrigerator for 3-5 days.

Try this Bacon Stuffing Recipe!

Next time you’re looking for a delicious stuffing recipe to try for your Thanksgiving feast, give this Leek and Bacon Stuffing a try!

Did you think it was a unique take on this traditional side dish? Leave a comment below and give it a review for others to see what you thought of this stuffing.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this bacon stuffing!

More Easy Thanksgiving Side Dishes:

I have lots of Thanksgiving recipes on my site already, but here are some of my family’s all-time favorite sides.

Butternut Squash and Kale Quinoa Stuffing is a fantastic vegetarian and gluten-free stuffing recipe loaded with tons of veggies and flavors.

Try this recipe for Garlic Bacon Sautéed Green Beans with Roasted Mushrooms instead of green bean casserole.

These Spinach Stuffing Balls make a great appetizer for Thanksgiving or Christmas!

In this Sliced Sweet Potato Casserole, sweet potato slices are baked in a spiced orange maple glaze and sprinkled with juicy, bright pomegranate arils.

I love how easy this Apple Cider Roasted Squash recipe is to prepare! It is a great, easy acorn squash side dish to prepare all winter long, but it’s especially great for Thanksgiving!

Classic mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in this Browned Butter Parmesan Mashed Potatoes recipe.

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