Bacon-Nut Stuffing

A nice stuffing for chicken or turkey.

8 ounces slab or sliced bacon

2 cups roughly chopped onion

1 teaspoon chopped garlic

2 cups bread crumbs, preferably fresh

1/2 cup pine nuts or chopped walnuts

1/2 cup dry white wine, chicken or vegetable stock (to make your own, vegetable stock
), or water

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, plus several sprigs fresh thyme if available

1 bay leaf

Salt and freshly ground black pepper

If you’re using slab bacon, cut it into 1/2-inch cubes; if you’re using sliced bacon, coarsely chop it. Cook the bacon in a large skillet over medium heat, stirring or turning until crisp, about 10 minutes. Drain, dry, and crumble.
Remove all but 3 tablespoons of the fat from the pan and, still over medium heat, cook the chopped onion, stirring, until softened, about 5 minutes. Add the garlic, bread crumbs, nuts, wine, thyme, bay leaf, and bacon and remove from the heat. Season to taste with salt—you may not need any—and pepper.
Pack into a chicken or turkey if you like before roasting or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350–400 F. (Or you can cook it up to 3 days in advance and just warm it up right before dinner.)

MAKES: At least 6 servings (enough for a 6-pound bird)

TIME: About 2 hours