THANKSGIVING BACON STUFFING
This stuffing recipe has been in my family for decades. How can you go wrong with bacon? Whether it be baked in muffins tins or right inside the turkey, this is sure to be a hit!
Provided by Nickolasa
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 50m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 40.5 g, Cholesterol 65 mg, Fat 16.3 g, Fiber 2.3 g, Protein 11.8 g, SaturatedFat 7.4 g, Sodium 877 mg, Sugar 4.1 g
BACON STUFFING BALLS
Make and share this Bacon Stuffing Balls recipe from Food.com.
Provided by Miss Annie
Categories Pork
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery in margarine until soft.
- Combine all other ingredients, except bread cubes in a large bowl.
- Gently mix in bread cubes.
- Portion stuffing into 12 greased muffin cups.
- Bake at 325º F.
- for 25-30 minutes.
- Remove from muffin cups; serve hot.
Nutrition Facts : Calories 202.1, Fat 7.9, SaturatedFat 2.1, Cholesterol 52.1, Sodium 527.3, Carbohydrate 24.2, Fiber 1.5, Sugar 2.6, Protein 7.9
BACON-PARMESAN STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
BACON-WRAPPED STUFFING BALLS
My family loves these. They can be served as an appetizer or a side dish. They can be stuffed with sliced Italian sausage, chunks of cheese, or other small savory treats.
Provided by Cynthadeltorro
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 31.2 g, Cholesterol 41.3 mg, Fat 11.3 g, Fiber 1.7 g, Protein 7.6 g, SaturatedFat 5.7 g, Sodium 745.6 mg, Sugar 3.8 g
BASIC STUFFING BALLS WITH VARIATIONS
These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.
Provided by foodtvfan
Categories < 60 Mins
Time 40m
Yield 8 stuffing balls, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
- Heat butter or margarine in a large skillet.
- Add onion and celery and sauté gently until soft.
- Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
- Shape mixture into 8 balls. Dampen hands with cold water if necessary.
- Place stuffing balls on prepared baking sheet.
- Bake at 375 degrees Fahrenheit for about 20 minutes or until set.
STUFFING BAUBLES
These bacon and onion-wrapped balls of sausagemeat and cranberry stuffing make a sensational side for Christmas dinner with all the traditional trimmings
Provided by Good Food team
Categories Side dish
Time 1h5m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a large baking tray. Halve the onions through the root and peel off the papery skin. Cut off any stringy roots but leave the base of the root intact. Slice a little off the rounded side of each onion half, so they will sit on the tray. Cut away the centre of the onions, reserving the offcuts, to leave a hollow - once you've cut away a little, you can use your fingers to pull out the layers until you're left with a shell of 2 or 3 layers. Arrange the halves on a baking tray, season and bake for 10 mins until just softened. Set aside to cool.
- Weigh the onion offcuts and place 140g/5oz in a food processor (save any remaining onions for another recipe). Blitz until finely chopped but still with a little texture - or finely chop by hand. Heat a drizzle of oil in a frying pan and add the onions. Cook for 5 mins until softened, then set aside to cool.
- Tip the sausagemeat, cranberries, thyme and breadcrumbs into a bowl. Add the fried onions and a little seasoning. Mix well. Roll the stuffing mixture into 12 balls and use to fill the onion halves. Wrap a slice of pancetta around each 'bauble', ensuring the ends meet underneath the onions. Can now be covered with cling film and chilled for up to 2 days or frozen for up to a month.
- Heat oven to 200C/180C fan/gas 6. Unwrap the stuffing baubles (if chilled) and bake for 25 mins until cooked through and the bacon is starting to crisp. If you're cooking from frozen, bake for 35 mins. (If you have a full oven, it may be too steamy to crisp up the bacon, so finish with a blast under a hot grill until nicely browned and crispy.)
Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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