BREAD STUFFING WITH APPLE & BACON
Steps:
- Tear or cut the bread into 3/4-inch piece until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275°F oven, stirring every 10 minutes or so, until it is crisp and mostly dry; it will continue to dry a bit as it cools. Depending on how moist the bread is to begin with, oven-drying takes 15 to 45 minutes.
- In a large skillet, cook the bacon over medium heat, stirring occasionally, until browned and fully cooked. Add the apple, celery, and onions and cook, stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl.
- Add the bread to the large mixing bowl, along with the flat-leaf parsley, thyme, and sage, and toss well. Add salt and pepper to taste.
- Pour 2 cups of the broth over the stuffing. If the liquid isn't immediately absorbed and pools at the bottom of the bowl, you have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they'll even out as the stuffing cooks.
- If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.
- Taste the mixture and add salt and pepper as needed. If the mixture doesn't taste as rich as you'd like, add enough melted unsalted butter to suit your taste. Once you're satisfied with the flavor of the mixture, stir in the beaten eggs.
- Heat the oven to 375° F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.
Nutrition Facts : ServingSize 8 to 10
BACON APPLE STUFFING
This Bacon Apple Stuffing recipe will make the flavors of your Thanksgiving turkey sing! It's delicious, so flavorful, and always a crowd-pleaser.
Provided by Jillian - a Food, Folks and Fun original!
Categories Side Dish
Time 1h20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 260 kcal, Carbohydrate 31 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 771 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
STUFFING WITH BACON AND APPLES
Bread Stuffing with Bacon, Apples, Sage, and Caramelized Onions.For the best flavor, make sure to cook the onions until they are a deep golden-brown color.
Provided by icetea
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 237.1, Fat 18.6, SaturatedFat 6.2, Cholesterol 72.8, Sodium 558.9, Carbohydrate 10.6, Fiber 1.8, Sugar 5.9, Protein 7.2
APPLE STUFFING
Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
BACON, APPLE AND FENNEL STUFFING
Provided by Nancy Oakes
Categories Side Bake Roast Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Apple Bacon Fennel Fall Family Reunion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.
- Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.
- Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.
- Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.
- Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.
- Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and baconapple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.
BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING
This small roast gets the star treatment with an apple and onion stuffing, and it's rolled up in bacon, for even more flavor. Perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We liked this with steamed broccoli and home fries.
Provided by Bibi
Categories Pork Tenderloin
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together mustard and maple syrup in a small bowl.
- Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
- Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
- Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
- Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
- Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 7.3 g, Cholesterol 135.1 mg, Fat 33.4 g, Fiber 0.5 g, Protein 36.7 g, SaturatedFat 11.1 g, Sodium 693.1 mg
SOURDOUGH STUFFING WITH BACON AND APPLES
Some people call it stuffing, some people call it dressing, I call it heaven on a plate! But seriously, my family calls it stuffing regardless of whether it actually gets stuffed into a bird
Provided by patriciamercer84
Categories < 60 Mins
Time 1h
Yield 1 batch, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 1. Spread bread cubes out on a rimmed baking sheet (or two, if necessary) and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
- 2. In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and poultry seasoning, stir and cook for half a minute longer, then remove from heat.
- 3. Transfer onion/apple mixture to a very large bowl, add chopped bacon and bread cubes, and toss well. Add two cups of chicken stock, toss well, then add more stock, a little at a time until the stuffing is well-moistened, but not soggy. Taste, and add a bit of salt if desired.
- 4. Pour stuffing into greased casserole dishes (mine fit into one 9×12-inch dish, but you can divide it if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes or until the top is golden brown.
Nutrition Facts : Calories 374.8, Fat 30.8, SaturatedFat 13, Cholesterol 57.4, Sodium 584.1, Carbohydrate 17.3, Fiber 2.9, Sugar 8.9, Protein 8.3
RICE STUFFING WITH APPLES, HERBS, AND BACON
This is by far the best stuffing recipe I have ever had. I have made it for the last 3 Thanksgivings and everyone has raved about it. It is very unique and the flavors are so delicious!!! Serve this up for Thanksgiving and your guests will be asking for the recipe!!!
Provided by REDHEADEDMYSTERY
Categories Rice Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
- In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
- Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
- In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 59.2 g, Cholesterol 8.6 mg, Fat 6.4 g, Fiber 6.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 186.5 mg, Sugar 27.5 g
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