Bacon and Jalapeño Stuffing

Name: Bacon and Jalapeño Stuffing
Prep time: 30 min
Cook time: 40 min
Ingredients: 1 pound potato bread, torn into 3/4-inch pieces (10 cups); 1 medium red onion, quartered; 1 large leek, halved lengthwise, then widthwise; 1 tablespoon olive oil; 8 ounces smoked bacon, medium dice; 2 celery stalks, roughly diced (1 1/2 cups); 1 large clove garlic, thinly sliced; 1 1/2 cups low sodium chicken stock; 2 jalapeños, seeded and finely diced (some seeds are OK); 1/2 cup packed fresh parsley leaves, finely chopped; 1/4 cup fresh sage leaves, finely chopped; 1/2 cup heavy cream; 1 teaspoon kosher salt, plus more to taste; 1 tablespoon apple cider vinegar; Zest of 1/2 lemon

Bacon and Jalapeño Stuffing was pinched from <a href="http://www.tastingtable.com/cook/recipes/bacon-jalapeno-stuffing-recipe-thanksgiving-stuffing-recipe-eli-kulp-high-street-on-market" target="_blank">www.tastingtable.com.</a>

INGREDIENTS

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1 pound potato bread, torn into 3/4-inch pieces (10 cups)

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1 medium red onion, quartered

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1 large leek, halved lengthwise, then widthwise

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1 tablespoon olive oil

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8 ounces smoked bacon, medium dice

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2 celery stalks, roughly diced (1 1/2 cups)

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1 large clove garlic, thinly sliced

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1 1/2 cups low sodium chicken stock

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2 jalapeños, seeded and finely diced (some seeds are OK)

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1/2 cup packed fresh parsley leaves, finely chopped

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1/4 cup fresh sage leaves, finely chopped

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1/2 cup heavy cream

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1 teaspoon kosher salt, plus more to taste

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1 tablespoon apple cider vinegar

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Zest of 1/2 lemon

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