Leek Mushroom And Bacon Stuffing With Tarragon Recipes

LEEKS WITH BACON & MUSHROOMS

Steps:

• Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.

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.

LEEK AND WILD MUSHROOM STUFFING

Steps:

• Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
• Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
• Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
• To bake stuffing in turkey:
• Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake stuffing in dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON

Steps:

• Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl.
• Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
• Add leeks and button mushrooms to same pot. Sauté over medium-high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sautéed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

BREAD STUFFING WITH MUSHROOMS AND BACON

Steps:

• Preheat oven to 325ºF. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
• Saute bacon in heavy skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain.
• Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes.
• Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350ºF. Butter 13x9x2" glass baking dish.
• Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
• Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

TARRAGON MUSHROOM AND SAUSAGE STUFFING (LOW CARB)

Steps:

• Heat electric skillet to medium-low heat.
• Saute onions in oil for 30 mins, until carmelized.
• Turn the heat up to med-high, and add mushrooms.
• Saute the mushrooms for 10-12 mins, until they are crisp on the edges.
• Season with salt and pepper, as you saute mushrooms (this tastes best with lots of salt and pepper).
• Turn the heat to high, and add cooking wine.
• Allow cooking wine to cook off a bit, then lower the heat and simmer for 10 minutes.
• Stir in the butter 1 tbs at a time until it is well mixed.
• Remove mixture to platter.
• Squeeze sausage out of casings, and cook over med-high heat, for 5 to 7 minutes.
• Add onion and mushroom mixture back to skillet.
• Add tarragon, and heat until well mixed and heated thru.
• Serve as a side dish, or add stuffing to turkey, before baking.

BREAD STUFFING WITH MUSHROOMS AND BACON

Steps:

• Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
• Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

CREAMED LEEKS WITH TARRAGON, TOMATOES, AND BACON

Steps:

• In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
• In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste.
• Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

CREAMED LEEKS WITH TARRAGON, TOMATO, AND BACON

Steps:

• In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.