APPLE, BACON, AND LEEK STUFFING
Apple, Bacon, and Leek Stuffing
Provided by BHG Test Kitchen
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 3 tablespoons drippings in skillet. Add butter to drippings in skillet. Add mushrooms, leeks, and celery. Cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic. Cook and stir for 2 to 4 minutes or until apples are just softened. Stir in cream.
- In an extra-large bowl combine apple mixture, crumbled bacon, bread cubes, the 1 tablespoon sage, the thyme, and pepper. Drizzle with broth to moisten, tossing gently to combine. Spoon mixture into prepared baking dish.
- Bake for 30 to 35 minutes or until heated through and top is light brown. If desired, garnish with sage leaves.
Nutrition Facts : Calories 268 kcal, Carbohydrate 28 g, Cholesterol 34 mg, Protein 7 g, SaturatedFat 7 g, Sodium 507 mg, Sugar 6 g, Fat 15 g, UnsaturatedFat 7 g
APPLE, BACON, & LEEK STUFFING RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 3 tablespoons drippings in skillet. Add butter to drippings in skillet. Add mushrooms, leeks, and celery. Cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic. Cook and stir for 2 to 4 minutes or until apples are just softened. Stir in cream. In an extra-large bowl combine apple mixture, crumbled bacon, bread cubes, the 1 tablespoon sage, the thyme, and pepper. Drizzle with broth to moisten, tossing gently to combine. Spoon mixture into prepared baking dish. Bake for 30 to 35 minutes or until heated through and top is light brown. If desired, garnish with sage leaves. *Tip: To make dry bread cubes, preheat oven to 300°F. Cut 18 to 21 fresh bread slices into 1/2-inch cubes to yield 12 cups bread cubes. Spread cubes in two 15x10x1-inch baking pans. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours. Make-Ahead Directions: Prepare stuffing as directed through Step 2, except do not preheat oven. Cover tightly with plastic wrap and refrigerate for up to 24 hours. To serve, preheat oven to 375°F. Remove plastic wrap; cover baking dish with foil. Bake for 40 minutes. Uncover and bake about 15 minutes more or until an instant-read thermometer registers 165°F.
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 MUSHROOMS, LEEKS AND BACON
Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams
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
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.
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
LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON
Yield Serves 12 to 14
Number Of Ingredients 9
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.
APPLE BACON THANKSGIVING DRESSING (OR STUFFING) F
This stuffing has a nice background note of orange and apples. You won't taste it in every bite, but once in a while, you have a taste and think, "HMMMM, what's that?" It's a nice balance of flavors with the bacon and the orange and apples. The spinach keeps it moist and heatthy. And, if you're like me, you always run out of room in the oven on Turkey Day. Use your crock pot for the dressing and you've solved the problem. I use a crock pot liner and there's no clean up. Also, the crock pot keeps the dressing moist. How many times have you had dry Thanksgiving dressing at a relative's house? Me, more than I can count. I promise you this dressing will be easy, no clean up, tasty and MOIST.
Provided by pamela t.
Categories Pork
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set crock pot on LOW.
- Thaw and drain spinach. Add to crock pot.
- Add both boxes of stuffing mix.
- Chop garlic and add.
- Clean, dry, and slice mushrooms.
- Clean and dice celery.
- Saute celery and mushrooms in 2 T olive oil or butter until lightly browned and celery is not crunchy.Add to crock pot.
- Chop bacon and add.
- Peel and core apples. Dice and add to pot.
- Add herbes de provence, orange marmelade, pepper and bay leaf.
- Add only TWO cups of chicken broth at this time. Reserve the last cup only if you feel the stuffing needs more juice. If it looks like it's getting dry, add the last cup one hour before serving.
- Leave cover on the crock pot. Stir once every hour. Cook on low 2-3 hours.
Nutrition Facts : Calories 378.3, Fat 16.4, SaturatedFat 4.5, Cholesterol 17.1, Sodium 1168.6, Carbohydrate 47.2, Fiber 4.3, Sugar 14.7, Protein 12.7
APPLE STUFFING
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
- Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
- In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
- Bake until golden on top and crisp around edges, 40 to 45 minutes.
Nutrition Facts : Calories 218 g, Fat 7 g, Protein 4 g
CHESTNUT, LEEK, AND APPLE STUFFING
Provided by Shelley Wiseman
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Apple Leek Family Reunion Chestnut Potluck Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)
- Increase oven temperature to 450°F.
- Meanwhile, wash leeks.
- Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.
- Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.
SAUSAGE, APPLE & LEEK STUFFING
This is a delicious, moist, indulgent stuffing with a great combination of flavors. It came from the November 29, 2010 issue of Family Circle magazine.
Provided by Lisa in Acworth
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Coat a 13x9 baking pan with nonstick spray.
- Place a large nonstick skillet over medium-high heat. Removing casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink and remove to a bowl with slotted spoon.
- Add 2 tbsp unsalted butter to skillet. Add leeks, celery, salt and pepper and cover. Cook until for about 10 minutes or until softened, stirring occasionally.
- Stir in 2 apples, thyme, and another 1/4 tsp salt and pepper. Cook 5 minutes, stirring occasionally.
- Add to sausage.
- Stir in 8 cups of stale white bread, chicken broth, half and half, and parsley.
- Pour mixture into pan and bake at 350 for 50 minutes or until lightly browned on top.
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
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LEEK AND BACON STUFFING RECIPE | GOOD LIFE EATS
From goodlifeeats.com
Estimated Reading Time 7 mins
- In a large skillet, cook the bacon until crisp. Remove and crumble, then set aside. If there is excessive grease in the pan, remove extra leaving about 1 tablespoon in the pan. If necessary, add olive oil or canola oil. Saute the celery in the bacon grease until bright green and tender, about 3 minutes. Add the leeks and garlic and saute an additional 2-3 minutes.
- Deglaze the pan with the white wine, making sure to scrape up any browned bits. Add the pear, sage, rosemary, thyme, and parsley. Stir until well combined. Transfer to a large bowl and gently stir in the stuffing cubes.
- Pour in the broth, adding additional broth or water until your desired moistness and consistency is reached. Gently stir in the melted butter, cranberries, raisins, and pecans. Season to taste with salt and pepper. Bake at 350 degrees F in a covered casserole dish until stuffing is heated through, about 20-30 minutes. Remove the cover halfway through baking.
- Stuffing does well assembled but not baked 1-2 days in advance and stored in the refrigerator. Then, just bake before serving.
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