Orange and Rosemary Bread Stuffing

6 slice bacon
1/2 c. unsalted butter
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped carrots
1 c. chopped leeks
2 oranges
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
salt and pepper
4 c. day‐old Italian bread
Sauté bacon in a large frying pan till crisp, remove and set aside. Drain oil and wipe the pan. Melt 1/2 cup butter in the same pan over medium heat. Add onions, celery, carrots, and leeks; sauté until soft, about 8-10 minutes.

Raise heat and add the orange juice; cook until most of the liquid has reduced. Add the grated orange, herbs, bacon, salt, and pepper to the pan and mix well. Now add 4 cups of day‐old Italian bread cut in 1/2- to 3/4-inch cubes to the onion mixture and toss to mix. Adjust seasoning and stuff into turkey, chicken, or duck.