Turkey & Leek Bread Dressing Recipe – Authentic Thanksgiving Side

Last Updated on 2 months by Neha Deshmukh

Turkey & Leek Bread Dressing Recipe – Authentic Thanksgiving Side

Hey everyone! Thanksgiving is just around the corner, and if you’re anything like me, you’re already dreaming about the feast. While turkey gets all the glory, let’s be real – the sides are where it really shines. And this Turkey & Leek Bread Dressing? It’s a family favorite, and honestly, I don’t think Thanksgiving is complete without it. I first made this years ago trying to recreate my grandmother’s recipe, and it’s been a tradition ever since. It’s savory, comforting, and just… perfect.

Why You’ll Love This Recipe

This isn’t your average stuffing! The combination of sweet leeks, fragrant sage, and that incredible turkey flavor makes this dressing truly special. It’s a little more sophisticated than some, but still incredibly comforting and easy to make. Plus, using up those precious turkey drippings? Genius! You’ll be amazed at how much flavor they add.

Ingredients

Here’s what you’ll need to create this Thanksgiving magic:

• 12 oz day-old sturdy white bread (unsliced)
• 2 garlic cloves
• 1 large leek (white/light green parts chopped)
• 2 Tbsp pine nuts
• 1 tsp ground sage
• 0.25 tsp dried savory
• Olive oil
• Turkey drippings fat
• Concentrated turkey stock
• Salt and pepper

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Bread: Don’t use soft sandwich bread! You want something that will hold its shape and soak up all those delicious flavors. A good, crusty white bread works best. Think something you’d use for French toast.
• Turkey Drippings: Seriously, don’t skip this. This is where the magic happens. The fat from the turkey is liquid gold. If you don’t have enough, a little butter will do in a pinch, but it won’t be quite the same.
• Savory Herb Blend: Sage and savory are a classic pairing, and they really complement the leeks and turkey. Don’t be afraid to adjust the amounts to your liking – I sometimes add a pinch of thyme too!
• Leeks: Make sure to wash the leeks really well. They tend to hide dirt between their layers.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the bread: Remove the crusts (optional, but I like to!), slice the bread into 1.5″ thick pieces, and brush with olive oil. Broil until golden brown. Let it cool completely, then tear it into 1″ chunks.
2. Toast the pine nuts: In a dry pan over low heat, toast the pine nuts until they’re fragrant and lightly golden. Watch them carefully – they burn easily! Set aside.
3. Cook the garlic and leeks: Heat 2 Tbsp olive oil in a large pan. Sauté the garlic for about 45 seconds until fragrant, then add the chopped leeks. Sweat the leeks for about 5 minutes, until they’re softened and translucent. Stir in the sage and savory and cook for another 3 minutes. Season generously with salt and pepper.
4. Combine everything: In a large bowl, combine the cooked leek mixture, the bread chunks, and the toasted pine nuts. Moisten with enough concentrated turkey stock to bring it all together – you want it damp, but not soggy.
5. Bake it to perfection: Preheat your oven to 375°F (190°C). Transfer the dressing to a baking dish. Before serving, drizzle 5-6 Tbsp of turkey fat over the top. Cover with foil and bake for 20 minutes. Then, uncover and bake for another 10 minutes, or until the top is crispy and golden brown.

Expert Tips

• Don’t overmix the dressing! You want to keep those lovely bread chunks intact.
• Taste as you go! Adjust the seasoning to your liking.
• If your dressing seems dry, add a little more turkey stock. If it’s too wet, add a few more bread chunks.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use your favorite gluten-free bread. It might be a little softer, so you may need to adjust the amount of turkey stock.
• Herb Variations: Rosemary and thyme are also delicious additions. My friend Sarah always adds a sprig of fresh rosemary – it’s amazing!
• Spice Level – Mild/Medium: Add a pinch of red pepper flakes for a little heat.
• Make-Ahead Instructions: You can assemble the dressing up to a day in advance. Cover and refrigerate. Add the turkey fat and bake just before serving.

Serving Suggestions

This dressing is the perfect accompaniment to roast turkey, gravy, and cranberry sauce. It’s also delicious with roasted chicken or pork. Honestly, I wouldn’t be mad about eating it on its own!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions:

• What type of bread works best for this dressing? A sturdy, crusty white bread is ideal. Something like a French loaf or Italian bread works wonderfully.
• Can I make this dressing ahead of time? Absolutely! You can assemble it a day in advance and store it in the fridge. Just add the turkey fat and bake when you’re ready to serve.
• How do I adjust the seasoning if I don’t have turkey stock? Use chicken stock or vegetable stock instead. You might need to add a little extra salt and pepper to compensate.
• What can I substitute for pine nuts? Walnuts or pecans are good substitutes.
• Is it possible to make a vegetarian version of this dressing? Yes! Use vegetable stock instead of turkey stock and substitute the turkey fat with melted butter or olive oil.

Enjoy! I hope this Turkey & Leek Bread Dressing becomes a cherished tradition in your home, just like it is in mine. Happy Thanksgiving!