Bacon Apple And Fennel Stuffing Food

BACON, APPLE AND FENNEL STUFFING

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.

APPLE-FENNEL STUFFING

Steps:

• Make Classic Stuffing with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.
• Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
• Photography by Charles Masters

PORK TENDERLOIN WITH APPLE FENNEL STUFFING

Steps:

• To make the stuffing, melt the butter in a large saucepan and saute the onion and celery for 3 minutes, until slightly tender.
• Stir in the apple, jelly, fennel seeds, salt and pepper.
• Cook for about 5 minutes, stirring often, until the apples are tender and most of the liquid has evaporated.
• Remove from the heat and stir in the breadcrumbs.
• Cut the tenderloins lengthwise but do not cut right through; the meat should open like a book.
• Between sheets of waxed paper, lightly pound the meat with a cleaver or rolling pin to flatten slightly.
• Spread the stuffing down the cut side of the meat.
• Fold the narrow ends of the tenderloins into the stuffing and fold the sides together, gently shaping into a round shape.
• Wrap the bacon slices around the outside and secure with metal skewers or string.
• Place on a rack in a roasting pan.
• Bake in a preheated 325 degree F oven for about 50 minutes or until the juices run clear when the meat is pierced with a knife.
• If crisp bacon is desired, broil briefly.

SAUSAGE BACON APPLE STUFFING

Steps:

• 1. Heat oven to 350F. Cut your loaf of bread in half and place on baking sheet to toast nicely golden.
• 2. As bread is toasting, in a skillet saute your bacon till crisp.
• 3. Remove to a paper-lined plate, and reserve your drippings.
• 4. Add your sausage to the same skillet and break apart. Cook until all pink has disappeared.
• 5. Remove to a plate and set aside.
• 6. Return the reserved bacon drippings to the skillet and add your diced onion.
• 7. Saute until onion is just starting to soften.
• 8. Bread should be toasted nicely. Remove from oven. When cool enough to handle, cube the bread and add the cubes into a large bowl.
• 9. Add your diced apples.
• 10. Add the rest of your ingredients including your spices, and mix well until all ingredients have been incorporated.
• 11. Add your chicken broth. Depending on your size bread, it could take either 2-3 cups.
• 12. Using a 13 x 9 pan spray with nonstick spray. Pour the stuffing mixture and spread evenly.
• 13. Bake at 350F for 45-55 covered. Uncover the last 20 minutes or so to crisp a little ontop.
• 14. You can serve from the pan, or place in a pretty bowl to bring to the table. Sit back, and get ready for compliments!!

STUFFING WITH BACON AND APPLES

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.