BACON BOURBON BRUSSELS SPROUT SKEWERS
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 15 skewers
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Combine the butter, brown sugar, salt, cayenne and bourbon in a small saucepan over medium heat. Whisking constantly, cook until the butter has melted and the mixture has formed a smooth sauce, about 8 minutes.
- Spread the bacon out on a small baking sheet and bake for 8 to 10 minutes, just to begin to render the fat. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and simmer until just barely tender and still bright green, 5 minutes. Remove the Brussels sprouts to a baking sheet to cool slightly. Slice each Brussels sprout in half.
- Preheat a grill pan over medium heat, and spray with nonstick cooking spray.
- Assemble the skewers: Start by threading a Brussels sprout half onto a skewer, then add a piece of bacon, then another Brussels sprout, followed by another piece of bacon, and finishing with a Brussels sprout. Repeat in this way until all of the skewers are assembled. Brush the skewers lightly with bourbon glaze.
- Place the skewers on the prepared grill pan and grill, brushing them with glaze with every turn, until the bacon is beginning to crisp and the Brussels sprouts are starting to char, 1 to 2 minutes per side. Remove to a serving platter and serve warm, drizzled with any remaining glaze.
TO-DIE-FOR THANKSGIVING STUFFING
This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.
Provided by Food Network
Categories main-dish
Number Of Ingredients 11
Steps:
- Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
- In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
- Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
- When combined, stuff bird or place in separate large baking dish(es).
- Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
- Serves 12 or more as part of a Thanksgiving feast.
BACON AND BOURBON THANKSGIVING STUFFING
This recipe makes a HUGE amount of stuffing--enough to stuff a 24 lb. turkey--so adjust the ingredient amounts as needed. The flavors of bacon and bourbon make it richer than any stuffing I've ever had, and I always get requests for the recipe. There's no good way to mix this without using your hands, so just dive in and do it! Egg-type breads such as challah, may be substituted for dark breads.
Provided by Nudles
Categories Bread Stuffing and Dressing
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes.
- Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.
- Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
- Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
- Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.
- Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 13.1 g, Cholesterol 90.8 mg, Fat 12.9 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 6.4 g, Sodium 719.3 mg, Sugar 2.1 g
BACON AND BOURBON THANKSGIVING STUFFING
This recipe makes a HUGE amount of stuffing--enough to stuff a 24 lb. turkey--so adjust the ingredient amounts as needed. The flavors of bacon and bourbon make it richer than any stuffing I've ever had, and I always get requests for the recipe. There's no good way to mix this without using your hands, so just dive in and do it! Egg-type breads such as challah, may be substituted for dark breads.
Provided by Nudles
Categories Bread Stuffing and Dressing
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes.
- Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.
- Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
- Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
- Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.
- Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 13.1 g, Cholesterol 90.8 mg, Fat 12.9 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 6.4 g, Sodium 719.3 mg, Sugar 2.1 g
BACON & BOURBON STUFFING, SERVES 8-10 AS A SIDE DISH.
Make and share this Bacon & Bourbon Stuffing, Serves 8-10 As a Side Dish. recipe from Food.com.
Provided by bkellum
Categories Healthy
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cut up the loaves into small cubes and lay out on a large baking sheet for at least 3 hours (or overnight) so the bread can dry out.
- Cook the bacon and cut into small bite size pieces.
- Cut the apples, onion, and celery into small bite size pieces (everything is bite size!).
- Mince the garlic.
- Cook all of that in the bacon fat and bourbon until it just begins to soften. Sprinkle on a little salt + pepper.
- In a large mixing bowl combine the cooked veggies, bacon and bread cubes.
- Stir in the stock and eggs. Stir in the chopped herbs.
- Dump everything into a buttered baking dish. Bake at 375°F for 30 minutes.
Nutrition Facts : Calories 1062.2, Fat 25.4, SaturatedFat 8, Cholesterol 139.8, Sodium 2539.4, Carbohydrate 154.5, Fiber 8, Sugar 12.6, Protein 50.8
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