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
HERB AND APPLE STUFFING
Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
Provided by Ina Garten
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
APPLE BACON HERB STUFFING
Take your Stove Top® Stuffing to another level by adding some bacon and sweet and tart apples making this Apple Bacon Herb Stuffing.
Provided by Nicole Nared-Washington
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and spray a 9″ x13″ casserole dish with nonstick spray.
- In a large sauté pan on medium-high heat, add the bacon and cook until slightly crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon and add to a plate lined with a paper towel.
- p id="instruction-step-3″ class="p1″>3. Add the apples, onion, celery, garlic, and light brown sugar to the bacon fat and cook until softened, about 7-10 minutes. Remove from heat.
- p id="instruction-step-4″ class="p1″>4. In a large pot, bring water, chicken stock, and butter to a boil on medium heat. Remove from heat. Add stuffing mix and seasoning packets; stir. Let sit for 2 minutes.
- p id="instruction-step-5″ class="p1″>5. Stir in the apple-vegetable mixture, bacon, and sage. Mix to combine and pour into the prepared casserole dish. Bake in the oven for 10-15 minutes.
SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING
With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!
Provided by Sharon123
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
- Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
- Leave to cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
- Truss the chicken if desired.
- Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
- Put any leftover stuffing into a small ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375* oven for about 1 1/2-2 hours.
- Turn the chicken over when lightly browned.
- Continue cooking, basting every 20 minutes.
- Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
- Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
- Transfer to a warmed serving platter and keep warm while you make the gravy.
- Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
- Carve the chicken and serve with the gravy.
- Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
- of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove.
- Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
- Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
- Simmer for 2 minutes, then taste for seasoning.
- Strain into a warmed gravy boat and serve immediately.
- Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water.
- Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
- Simmer for about 1 hour.
- Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
- Strain before use.
APPLE & HERB STUFFING
Why anyone would make Stove Top after making this, I just wouldn't understand. I made this recipe over 6 years ago and couldn't believe the ease or how it tastes! It's a Thanksgiving tradition now. I'm not a fan of apples baked in foods, but the sweetness of them is so good and gives the dish a great color. The recipe is from a cookbook called "Treasury of Christmas."
Provided by Jen Wiehl
Categories Apple
Time 50m
Yield 2 1/2 quarts
Number Of Ingredients 11
Steps:
- In large skillet, cook celery and onions in margarine until tender.
- Add water and bouillon; cook until bouillon dissolves.
- In large bowl, combine remaining ingredients.
- Add bouillon mixture.
- Mix well.
- Loosely stuff turkey just before roasting (or not, if you don't like your turkey stuffed) Place remaining stuffing in greased baking dish.
- Bake at 350 degrees for 30 minutes or until hot.
Nutrition Facts : Calories 1156.5, Fat 64.8, SaturatedFat 26.4, Cholesterol 97.6, Sodium 1516.2, Carbohydrate 127.4, Fiber 15.6, Sugar 30.6, Protein 24.4
BACON AND HERB STUFFING
I love bacon so this stuffing variation caught my eye pretty easily. From "Ways to Prepare Meat 1978". For lamb, veal and beef.
Provided by House
Categories Pork
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until just crisp.
- Add the butter and onion.
- Cook until the onion is soft, but not brown.
- Mix into breadcrumbs with the herbs.
- Add salt/pepper to taste.
- Add the beaten egg. Mix well.
Nutrition Facts : Calories 182, Fat 12.4, SaturatedFat 4.9, Cholesterol 72.1, Sodium 296.6, Carbohydrate 12.4, Fiber 1, Sugar 2.3, Protein 5.2
APPLE AND BACON STUFFING 'MUFFINS'
Start with a dozen slices of whole wheat bread to make these Apple and Bacon Stuffing 'Muffins'. End up with a delicious apple and bacon stuffing treat.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 300ºF.
- Spread bread cubes in single layer on rimmed baking sheet. Bake 10 to 12 min. or until dry, stirring every 5 min. Cool.
- Increase oven temperature to 375ºF. Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings in skillet. Add onions, celery and herbs; cook on medium heat 8 to 10 min. or until vegetables are crisp-tender, stirring occasionally. Stir in apples and garlic; cook and stir 3 min.
- Toss apple mixture with bread cubes, bacon and pepper in large bowl. Add broth; mix lightly. Spoon into 12 muffin cups sprayed with cooking spray, using about 2/3 cup for each cup.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.2616 mg, Sodium 250 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 6 g, Protein 5 g
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EASY BACON APPLE STUFFING RECIPE - KIM'S CRAVINGS
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4.8/5 (6)Total Time 1 hr 25 minsCategory Side DishCalories 400 per serving
- Preheat the oven to 400 degrees and spread the bread on a baking sheet. Bake the bread, stirring occasionally for 15 minutes or until beginning to turn golden, but not quite brown. Remove from the oven and place in a very large bowl.
- Place the bacon on a foil lined baking sheet and bake at 400 degrees for 15-20 minutes or until cooked. Transfer bacon to a paper towel lined plate and reserve 1 tablespoon of the bacon fat.
- In a large skillet, over medium heat add the bacon fat and sage. Stir with a wooden spoon for 1 minute and add the shallot as well as 1 tablespoon of butter. Cook until tender, about 1-2 minutes. Add the remaining herbs and cook for 30 seconds to bring out their flavor.
- Dump the butter/herb mixture into the bowl with the bread and add the apples and craisins. Toss everything to coat. Chop the cooked bacon and add to the bowl, tossing again.
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