Apple Bacon And Brussels Sprout Stuffing Recipes

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BRUSSELS SPROUTS WITH BACON AND APPLE



Brussels Sprouts With Bacon and Apple image

What a perfect flavor combination - savory and sweet! I made this for Thanksgiving last year and it was amazing! Recipe from Everyday Food magazine.

Provided by Ingy1171

Categories     Apple

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 slices bacon, cut into 1/4-inch pieces
4 pints Brussels sprouts, ends trimmed and halved
salt
pepper
1 apple, cored and cut into 1/4-inch pieces
2 teaspoons red wine vinegar

Steps:

  • Preheat oven to 450 degrees.
  • Arrange bacon in single layer on large rimmed baking sheet. Cook until browned.
  • Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon.
  • Roast until they begin to turn brown.
  • Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened.
  • Remove from oven, toss with red wine vinegar and serve immediately.

Nutrition Facts : Calories 117, Fat 3.7, SaturatedFat 1.1, Cholesterol 4.1, Sodium 88.8, Carbohydrate 19.2, Fiber 5.8, Sugar 7.9, Protein 5.4

BRUSSELS SPROUTS WITH BACON AND APPLE



Brussels Sprouts with Bacon and Apple image

Prepare this sweet and savory Thanksgiving side ahead of time. The bacon, Brussels sprouts, and apples are roasted in batches on the same baking sheet, then finished with a splash of red-wine vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 5

3 slices bacon, cut into 1/2-inch pieces
4 pints Brussels sprouts, ends trimmed and halved
Kosher salt and freshly ground pepper
1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
2 teaspoons red-wine vinegar

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.

Nutrition Facts : Calories 60 g, Fat 1 g, Protein 4 g

BRUSSELS SPROUTS-BACON STUFFING



Brussels Sprouts-Bacon Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 stick unsalted butter, plus more for the dish
6 slices thick-cut bacon, sliced 1/4 inch thick
1 pound Brussels sprouts, trimmed and sliced
Kosher salt
1 large onion, chopped
4 large stalks celery, chopped
1 cup jarred cooked chestnuts, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Freshly ground pepper
2 1/2 cups low-sodium chicken broth
2 large eggs
12 cups stale 1/2-inch multigrain bread cubes (about 2 pounds)
1/2 cup chopped fresh parsley

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.

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