3 leeks (white portion only), rinsed well, halved lengthwise and sliced crosswise into 1/4-inch-thick slices
2 carrots, peeled and cut into 1/4-inch diced pieces
1 garlic clove, minced
Salt and freshly ground pepper (to taste)
1 cup turkey or chicken broth (have extra broth on handed as needed)
1 cup milk
1 teaspoon of chopped fresh thyme
1 cup of chopped green onions (green portion only)
Preheat an oven to 375°F.
Butter a 13-by-9-inch baking dish.
Spread the bread out on a baking sheet and toast for 15-20 minutes, until lightly golden.
In a large frying pan, over medium heat, fry the bacon (stirring occasionally) for 4-6 minutes, until strips are crispy and golden.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set it aside.
In another large frying pan, over medium heat, melt the unsalted butter.
Then to the butter, add the leeks, carrots and garlic, and sauté the ingredients (stirring occasionally) for 5-7 minutes until they’re tender.
Season the contents of the second frying pan with salt and pepper (to taste).
In a large bowl, combine the bread, fried bacon, the leek mixture, chicken (or turkey) broth, milk, thyme, green onions, salt, and pepper and stir gently to mix. (NOTE: If you prefer a moist dressing or if the bread is particularly dense, add a bit more turkey broth.)
Transfer the combined dressing to the prepared baking dish, and bake the stuffing for about 1 hour, until it is crispy and golden.