Bacon Parmesan Stuffing Recipes

OYSTER AND BACON STUFFING

Steps:

• Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
• Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
• Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
• Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.

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-WRAPPED PARMESAN GARLIC KNOTS RECIPE BY TASTY

Steps:

• Add the warm water to a medium bowl. Sprinkle the yeast over the water and let sit for 5 minutes, or until mixture is frothy.
• In a large bowl, whisk together the flour, Parmesan cheese, sugar, baking powder, salt, basil, and oregano.
• Add 2 tablespoons of olive oil and the yeast-water mixture. Mix with a rubber spatula until a ball of dough forms.
• Dump the dough out onto a clean surface and knead for about 5 minutes, until the dough is springy.
• Grease the large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
• Preheat the oven to 425°F (220°C).
• Sprinkle a bit of flour over the dough then dump onto a clean surface. Tear the dough into 30 separate pieces, then roll into 6-inch (15-cm) long strips.
• Place a strip of bacon over each dough strip. Tie both together to form a knot.
• Place the knots on a wire rack placed over a baking sheet.
• Bake for 20 minutes, or until bread is golden brown and the bacon is crispy.
• In a small bowl, mix together the butter, garlic, and remaining 2 teaspoons of Parmesan cheese.
• Brush the knots with the butter mixture and bake for another 5 minutes.
• Transfer to a serving plate. Garnish with chopped parsley.
• Serve with marinara sauce alongside.
• Enjoy!

BACON-WRAPPED STUFFING BALLS

Steps:

• Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
• Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
• Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

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.

STUFFED CHICKEN WITH CANADIAN BACON

Steps:

• Preheat oven to 350 degrees, line bottom of a glass pan with olive oil and set aside at least 10 – 15 toothpicks near your workstation.
• Mix seasoning ingredients in a shallow pan, with enough room to lay one chicken breast down in it.
• Add as much as you want of each seasoning per your taste, I used a couple of shakes for each ingredient and a little extra of the cheeses.
• Mix all stuffing ingredients together in a bowl.
• Lay one chicken breast in the shallow seasoning dish to coat the outside, and then in the center of the chicken breast add a line of the stuffing mixture.
• Roll and seal by sticking a toothpick on the top of each end to close.
• Once all the chicken breasts are stuffed and in the glass dish, you will have left over stuffing, place the leftover stuffing on top of each chicken breast on the lip of the “seal”.
• Bake in oven for 30 minutes, check to see if done, depending on oven you may need another 15 minute.