Apple Bacon And Brussels Sprout Stuffing Recipes

BRUSSELS SPROUT, APPLE, AND BACON HASH

Steps:

• Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
• Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
• When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
• Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
• Toss vegetables with vinegar, and serve immediately.

BRUSSELS SPROUTS-BACON STUFFING

Steps:

• Preheat the oven to 375˚. Butter a 3-quart baking dish. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and browned, 7 to 8 minutes. Stir in the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Remove to a bowl.
• Melt 6 tablespoons butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly, about 5 minutes.
• Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprouts mixture, vegetable-broth mixture and parsley; stir until well combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes before serving.

APPLE, BACON, AND BRUSSELS SPROUT STUFFING

Steps:

• Heat a large skillet over medium-high heat. Add the bacon and let the majority of the fat render out. Once the bacon is starting to crisp around the edges, add in the onion. Stir to coat and cook until the onion is translucent. Stir in the garlic, apples, and Brussels sprouts and season the mixture well with salt and pepper. Cook the vegetables for another 3 minutes, or until the Brussels sprouts cook down slightly. Preheat the oven to 350º. Meanwhile, combine the almond flour with the rosemary, thyme, and baking soda. Season the mixture well with salt and pepper. Add in the eggs, coconut oil, and apple cider vinegar. Using a fork, stir the mixture until it resembles coarse crumbs and the moisture is absorbed. Pour the vegetable mixture into an 8x8-inch baking dish and top it evenly with the almond flour mixture. Bake the stuffing for 30-40 minutes, or until lightly golden.

BRUSSELS SPROUTS WITH DICED BACON AND APPLES

Steps:

• Bring a large pot of water to a boil, and add salt. Add Brussels sprouts, and cook until bright green and Brussels sprouts are tender, about 6 minutes.
• Meanwhile, place bacon in a large skillet over medium heat. Cook until the fat renders, and bacon is crisp, 2 to 3 minutes. Add apples, and cook, stirring occasionally, until apples are golden brown, 2 to 3 minutes. Add thyme, and season with pepper. Using a slotted spoon, transfer Brussels sprouts to skillet. Taste, and adjust for seasoning. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH BACON AND APPLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
• Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.