Brown Butter Apple Leek And Jones Bacon Stuffing Recipes

BACON APPLE STUFFING

Steps:

• Adjust oven rack to the center position and heat the oven to 350˚F.
• Cook the bacon in a large skillet over medium heat until crisp and brown, about 10-12 minutes.
• Transfer the bacon to a paper towel-lined plate.
• Add the celery, onion, and apple to the same skillet the bacon was cooking in (don't drain off the bacon grease) and sauté, stirring occasionally, until softened about 8-10 minutes.
• Add the parsley, thyme, sage, and marjoram and stir. Cook until fragrant, about 1 minute. Transfer the mixture to a large mixing bowl.
• Add the breadcrumbs, egg, salt, pepper, chicken broth and bacon to the vegetable and apple mixture.
• Place the stuffing mixture into a buttered 9x13 pan, or any other 3-quart pan. Bake for 45 minutes, or until the top is golden brown and the internal temperature reaches 165˚F.
• Cool for 5 minutes, then serve.

APPLE, BACON, AND LEEK STUFFING

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.

APPLE, BACON, & LEEK STUFFING RECIPE - (4.5/5)

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.

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.

STUFFING WITH BACON AND APPLES

Steps:

• Cook bacon in large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes.
• Remove bacon from pan with slotted spoon and drain on paper towels.
• Discard all but 3 tablespoons of rendered bacon fat.
• Increase heat to medium-high and add onions and 1/4 teaspoon of salt.
• Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes.
• Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes.
• Add apples and continue to cook another 5 minutes.
• Transfer contents of pan to large bowl.
• Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine.
• Add bread cubes and bacon.
• Whisk stock and eggs together in small bowl.
• Pour mixture over bread cubes.
• Gently toss to evenly distribute ingredients.
• bake at 325 for 20-30 minutes until golden brown.