Nob Hill Savory Bacon Rosemary Stuffing Recipes

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CHRISTMAS STUFFING WITH BACON



Christmas Stuffing with Bacon image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13

8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
4 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag frozen pearl onions, thawed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional

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-PARMESAN STUFFING



Bacon-Parmesan Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the baking dish
6 slices thick-cut bacon, chopped
2 large onions, chopped
1 bunch scallions, thinly sliced (white and green parts separated)
Kosher salt
1 tablespoon chopped fresh rosemary
3 cups low-sodium chicken broth
2 large eggs
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Coarsely ground black pepper
1 stale 2-pound loaf crusty white bread, cut into 1/2-inch cubes (about 16 cups)

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.

HERB AND BACON CORN-BREAD STUFFING



Herb and Bacon Corn-Bread Stuffing image

Categories     Herb     Onion     turkey     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bacon     Cornmeal     Celery     Gourmet

Yield Makes 16 cups

Number Of Ingredients 7

2 loavesCorn Bread
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter

Steps:

  • Preheat oven to 325° F. and butter a 4-quart baking dish.
  • Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
  • In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
  • In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
  • Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

SAVORY ROSEMARY BREAD PUDDING



Savory Rosemary Bread Pudding image

This is a very simple solution for the leftover bread and cheese from last night's party. Tossing the bread with olive oil before assembling the dish makes the top crunchy and very tasty--reminiscent of good, homemade croutons, which is exactly what it is.

Provided by Syd

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, chopped
4 cups cubed bread
2 tablespoons minced fresh rosemary
1 cup shredded or crumbled cheese
6 eggs, lightly beaten
1 cup heavy cream
1 cup 2% milk
1 pinch salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
  • Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
  • Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
  • Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

Nutrition Facts : Calories 325.3 calories, Carbohydrate 15.3 g, Cholesterol 197.5 mg, Fat 24.2 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 12.1 g, Sodium 296.2 mg, Sugar 2.6 g

SAVORY BACON AND MUSHROOM STUFFING



SAVORY BACON AND MUSHROOM STUFFING image

This stuffing explodes with savory and umami flavors! Brought to life with our Wild Mushroom and Sage Infused Olive Oil and seasoned to perfection using out Mediterranean Rosemary Rub and Butcher's Spice Blend. The perfect addition to your next Thanksgiving meal. 

Provided by Olivelle

Categories     

Sides

Time 1h15m

Yield 8

Number Of Ingredients 10

5 Slices of Bacon
2 Tbsp Wild Mushroom & Sage Infused Olive Oil
1 Yellow Onion
4 Stalks Celery, diced
3 cups Mushrooms, diced
1 Baguette, day old and torn into 1" cubed
1 Tbsp Butcher's Spice Blend, freshly ground
1 Tbsp Mediterranean Rosemary Rub & Seasoning
3 Eggs
2 cups Chicken Stock 

Steps:

  • Preheat the oven to 350F.
  • In a saute pan over medium high heat add bacon and cook until browned.
  • Add olive oil, onion, celery, and mushrooms cooking until softened, about 6-7 minutes.
  • Turn heat off and add bread, carefully folding to combine. Season with Butcher's Blend and Mediterranean rub then add to a 8x8 baking dish.
  • Whisk eggs with chicken stock and pour over bread.
  • Cover and bake for 45 minutes or until golden. 

Nutrition Facts : ServingSize 8

BREAD STUFFING WITH MUSHROOMS AND BACON



Bread Stuffing with Mushrooms and Bacon image

Categories     Mushroom     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bacon     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 12

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1 1/2 teaspoons baking powder

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.

SAVORY BACON ROSEMARY SCONE



Savory Bacon Rosemary Scone image

This simple recipe is so easy, you can make it in the morning before work. This scone is not hard even the next day .

Provided by Aya I.

Categories     Scones

Time 1h35m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 8

1 3/4 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons sugar
2 teaspoons baking powder
1 cup whipping cream, chilled
7 slices bacon, finely crumbled
2 tablespoons rosemary, divided
1 egg

Steps:

  • In a large mixing bowl, whisk together flour, salt, sugar,and baking powder; stir in crumbled bacon and 1 tbsp rosemary.
  • Add whipping cream to the flour mixture and stir until combines; do not overmix.
  • Make the dough a big ball and wrap using saran. Let it sit for a hour in a fridge.
  • Preheat oven to 392 degrees Fahrenheit.
  • Pat the dough to 3/4-inch thickness. Cut into 8 pieces with a sharp knife. Arrange on a parchment paper, leaving a 1/2 inch space around each one.
  • Beat 1 egg and brush the tops of the scones.
  • Bake for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 262.6, Fat 15.1, SaturatedFat 8.2, Cholesterol 68.8, Sodium 315.3, Carbohydrate 26.9, Fiber 0.8, Sugar 4.8, Protein 5

THANKSGIVING BACON STUFFING



Thanksgiving Bacon Stuffing image

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

1 pound bacon, cut into 1/2-inch pieces
½ cup butter
1 cup finely chopped onion
1 cup chopped celery
2 tablespoons poultry seasoning (such as Bell's®)
2 loaves day-old white bread, torn into small pieces
2 eggs, beaten

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

SWEET & SAVORY PORK CHOPS OVER STUFFING



Sweet & Savory Pork Chops Over Stuffing image

A bed of savory stuffing is the ideal canvas for these tantalizing pork chops made with smoky crumbled bacon and maple-flavored syrup.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 6 servings, 1 pork chop and 1/2 cup stuffing each.

Number Of Ingredients 8

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. chopped fresh rosemary
1/2 cup KRAFT Zesty Italian Dressing, divided
1/4 cup maple-flavored or pancake syrup
3 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package

Steps:

  • Spread both sides of chops with mustard; press rosemary into chops.
  • Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
  • Serve chops over stuffing.

Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 60 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

NOB HILL SAVORY BACON ROSEMARY STUFFING



Nob Hill Savory Bacon Rosemary Stuffing image

Easy recipe that goes well with Turkey. You can use 2 tablespoons of sage instead of rosemary. (Dressing may be made 1 day ahead and chilled, covered. Bring to room temperature before baking.)

Provided by tiffin

Categories     Lactose Free

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 8

4 1/2 cups crusty country bread, torn bite-size pieces (about 1/2 pound)
1/2 lb bacon, chopped (Hog Wild brand or good quality apple smoked bacon)
1/4 cup unsalted butter
1 1/2 onions, chopped
3 celery ribs, chopped
1/2 tablespoon fresh rosemary leaf, minced
1/3 cup fresh flat-leaf parsley, minced
1 1/2 cups turkey broth (or chicken broth)

Steps:

  • Preheat oven to 325°F and butter a 3-quart baking dish.
  • On a baking sheet, toast bread, stirring occasionally, until pale golden, about 20 minutes. Place bread in a bowl.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp and transfer with a slotted spoon to bread.
  • To fat in skillet add butter, onions, celery, and rosemary and cook over medium low heat, until onion is translucent (about 7 minutes). Add mixture to bread.
  • Stir in parsley and salt and pepper to taste. Transfer dressing to baking dish.
  • Drizzle dressing with stock and bake, covered, in oven 1 hour. Uncover dressing and bake 30 minutes more. (Dressing may be baked with turkey.).

Nutrition Facts : Calories 234.3, Fat 22.3, SaturatedFat 8.9, Cholesterol 39.3, Sodium 334.6, Carbohydrate 3.9, Fiber 0.8, Sugar 1.6, Protein 4.9

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From thekitchn.com


BACON WRAPPED STUFFING MUFFINS - INDIVIDUAL STUFFING BITES
2018-10-11 Heat the chicken broth in a microwave safe bowl or measuring cup for 60 seconds. In a large mixing bowl, combine the stuffing mix, carrot, celery, red onion, melted butter and heated chicken stock. Toss until all liquid has been absorbed by the bread cubes. Evenly divide the stuffing mixture to all 12 muffin wells.
From savoryexperiments.com


EASY CRANBERRY STUFFING RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-10-05 Cranberry stuffing ingredients: Prepare around 12 cups of bread cubes, seasoned. For the fruits, you’ll need dried cranberries and chopped apples.. Cooked wild rice bulks up the dish further. Or, you could use regular white or brown rice.
From sweetandsavorymeals.com


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