APPLE, BACON, AND LEEK STUFFING
Apple, Bacon, and Leek Stuffing
Provided by BHG Test Kitchen
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 3 tablespoons drippings in skillet. Add butter to drippings in skillet. Add mushrooms, leeks, and celery. Cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic. Cook and stir for 2 to 4 minutes or until apples are just softened. Stir in cream.
- In an extra-large bowl combine apple mixture, crumbled bacon, bread cubes, the 1 tablespoon sage, the thyme, and pepper. Drizzle with broth to moisten, tossing gently to combine. Spoon mixture into prepared baking dish.
- Bake for 30 to 35 minutes or until heated through and top is light brown. If desired, garnish with sage leaves.
Nutrition Facts : Calories 268 kcal, Carbohydrate 28 g, Cholesterol 34 mg, Protein 7 g, SaturatedFat 7 g, Sodium 507 mg, Sugar 6 g, Fat 15 g, UnsaturatedFat 7 g
BROWN BUTTER APPLE, LEEK AND JONES BACON STUFFING
A classic stuffing recipe with the ideal balance of sweet, savory and satisfying.
Provided by Recipe by Kristin, Iowa Girl Eats
Time 1h30m
Yield 10
Number Of Ingredients 13
Steps:
- DIRECTIONS Preheat oven to 350°F. Spray 9x13" baking dish with nonstick spray and set aside. Place baguette cubes onto 2 baking sheets; bake until golden brown, 15-20 minutes, rotating pans halfway through. Remove from oven; let cool completely on baking sheet. Meanwhile, heat large skillet over medium heat and cook bacon until crisp. Remove to paper towel-lined plate to drain then remove all but 2 tablespoons bacon grease. Add leeks, celery and shallot to skillet, season with salt and pepper, and sauté until tender, 10 minutes. Add garlic and sauté for 1 more minute. Remove mixture to very large bowl and set aside. Add butter to medium skillet. When foaming occurs, start swirling skillet until butter turns caramel brown. Add apples and season with salt and pepper. Sauté until crisp-tender, about 5-7 minutes. One minute before apples are done, add chopped sage then stir to combine. Add apples, bread cubes, cooked bacon, and dried cherries to leek and celery mixture then drizzle in 2 cups chicken broth and stir to combine. If you like a more moist stuffing, add up to 1/4 cup more chicken broth. Transfer mixture to prepared baking dish and bake 40-45 minutes, or until golden brown and crisp on top. Check after 20 minutes. If stuffing starts to brown too quickly, loosely place foil on top then continue baking. To make ahead: Complete recipe through sautéing the apples a day ahead of time then refrigerate recipe components separately. Store bread cubes in an airtight bag or container. When ready to bake, follow directions to combine all components and add chicken broth.
APPLE, BACON, & LEEK STUFFING RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 3 tablespoons drippings in skillet. Add butter to drippings in skillet. Add mushrooms, leeks, and celery. Cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic. Cook and stir for 2 to 4 minutes or until apples are just softened. Stir in cream. In an extra-large bowl combine apple mixture, crumbled bacon, bread cubes, the 1 tablespoon sage, the thyme, and pepper. Drizzle with broth to moisten, tossing gently to combine. Spoon mixture into prepared baking dish. Bake for 30 to 35 minutes or until heated through and top is light brown. If desired, garnish with sage leaves. *Tip: To make dry bread cubes, preheat oven to 300°F. Cut 18 to 21 fresh bread slices into 1/2-inch cubes to yield 12 cups bread cubes. Spread cubes in two 15x10x1-inch baking pans. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours. Make-Ahead Directions: Prepare stuffing as directed through Step 2, except do not preheat oven. Cover tightly with plastic wrap and refrigerate for up to 24 hours. To serve, preheat oven to 375°F. Remove plastic wrap; cover baking dish with foil. Bake for 40 minutes. Uncover and bake about 15 minutes more or until an instant-read thermometer registers 165°F.
APPLE-SAGE CORNBREAD STUFFING
Celebrate with cornbread stuffing that is packed with apples, leeks and fresh herbs.
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
- Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
- Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHESTNUT, LEEK, AND APPLE STUFFING
Provided by Shelley Wiseman
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Apple Leek Family Reunion Chestnut Potluck Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)
- Increase oven temperature to 450°F.
- Meanwhile, wash leeks.
- Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.
- Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.
APPLE STUFFING
Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
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