Bacon Macadamia And Currant Stuffing Recipes

THANKSGIVING BACON STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
• Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
• Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
• Bake in the preheated oven until tops are crispy, about 25 minutes.

BACON-PARMESAN STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
• Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

CHRISTMAS STUFFING WITH BACON

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.
• For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
• For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
• Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.

BACON STUFFING

Steps:

• Preheat oven to 400°F.
• Break dry bread inot bite-size pieces and place in a large bowl.
• Fry bacon on medium-high heat until crisp; add onion, celery, and butter. Sauté for 5 minutes. Set aside.
• Add egg, herbs, chicken stock and slightly cooled bacon/vegetable mixture to the bread. Mix well.
• Spoon stuffing into a lightly greased 9x5 loaf pan and bake at 400F for 45 minutes.
• Remove pan from the oven, invert onto a serving plate, slice and serve.

CURRANT PECAN STUFFING

Steps:

• Combine currants and sherry in medium bowl.
• Let stand until currants are plump, about 30 minutes.
• Melt 3 tablespoons butter in heavy large skillet over medium heat.
• Add onion, celery and fines herbes.
• Saute until tender, about 7 minutes.
• Set aside.
• Place stuffing cubes in bowl.
• Melt 1/2 cup better in 2 cups water in saucepan over medium heat.
• Pour over stuffing cubes.
• Add currant mixture, vegetable mixture and pecans.
• Toss to combine. (Can be made 1 day ahead. Cover; chill.).

STUFFING WITH MUSHROOMS, LEEKS AND BACON

Steps:

• Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
• In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
• Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
• Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.

BACON & CITRUS CRUMB STUFFING

Steps:

• Dry-fry the lardons until crisp in a non-stick frying pan, then lift out with a slotted spoon and tip in the onions. Gently cook for 15-20 mins until really soft. Tip into a bowl with the lardons, herbs, breadcrumbs, zests, mace, eggs and plenty of seasoning, then mix well.
• Set aside about 450g of the stuffing for your turkey, then roll the rest to the size of golf balls. When the turkey comes out of the oven, roll the stuffing balls in the oil in a small roasting tin, then roast underneath the veg at 220C/200C fan/ gas 7, for 20 mins until golden and crisp.

CURRANT PECAN STUFFING

Steps:

• Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.
• Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)

BACON, MACADAMIA AND CURRANT STUFFING

Steps:

• Preheat oven to 200C (390F).
• Using a large frying pan, heat butter and oil over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add currants and cook another 3 minutes.
• Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper. Mix until combined (use your hands rather than a spoon or other utensil).
• Press mixture into lightly greased 1/3-cup muffin holes. Bake for 20-25 minutes - sutffin should be firm to touch in the centre and golden around the edges.
• Serve warm or at room temperature with turkey or pork.