Apple Bacon And Brussels Sprout Stuffing Food

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
• Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
• Toss vegetables with vinegar, and serve immediately.

BRUSSELS SPROUTS-BACON STUFFING

Steps:

• Preheat the oven to 375˚. Butter a 3-quart baking dish. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and browned, 7 to 8 minutes. Stir in the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Remove to a bowl.
• Melt 6 tablespoons butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly, about 5 minutes.
• Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprouts mixture, vegetable-broth mixture and parsley; stir until well combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes before serving.

APPLE, BACON, AND BRUSSELS SPROUT STUFFING

Steps:

• Heat a large skillet over medium-high heat. Add the bacon and let the majority of the fat render out. Once the bacon is starting to crisp around the edges, add in the onion. Stir to coat and cook until the onion is translucent. Stir in the garlic, apples, and Brussels sprouts and season the mixture well with salt and pepper. Cook the vegetables for another 3 minutes, or until the Brussels sprouts cook down slightly. Preheat the oven to 350º. Meanwhile, combine the almond flour with the rosemary, thyme, and baking soda. Season the mixture well with salt and pepper. Add in the eggs, coconut oil, and apple cider vinegar. Using a fork, stir the mixture until it resembles coarse crumbs and the moisture is absorbed. Pour the vegetable mixture into an 8x8-inch baking dish and top it evenly with the almond flour mixture. Bake the stuffing for 30-40 minutes, or until lightly golden.

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.

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 450 degrees.
• Arrange bacon in single layer on large rimmed baking sheet. Cook until browned.
• Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon.
• Roast until they begin to turn brown.
• Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened.
• Remove from oven, toss with red wine vinegar and serve immediately.