Bacon Onion And Rye Bread Stuffing Food

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

THANKSGIVING BACON STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
• Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
• Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
• Bake in the preheated oven until tops are crispy, about 25 minutes.

BACON-ONION BREAD

Steps:

• Adjust oven rack to top third position, and pre-heat oven to 350°F.
• Coat 9"x5"x3" loaf pan with cooking spray.
• In a skillet, cook the bacon just until crisp.
• Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
• Discard all but 2 tablespoons of the bacon grease.
• Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
• In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
• Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
• Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
• Spoon batter into the prepared loaf pan, smoothing it on top.
• Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
• Turn out onto a wire rack to cool before slicing.

POTATO, BACON, AND RYE BREAD STUFFING

Steps:

• Preheat oven to 400°.
• Place the bacon strips in a single layer on a large rimmed baking sheet; bake in the upper third of the oven until crisp and browned, 10-15 minutes.
• Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
• Crumble when cool.
• As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve ¼ cup.
• Place potatoes in a big pot and add enough cold water to cover by 2 inches; bring to a boil, then add salt to taste; cook until the potatoes are barely tender when pierced with a knife, 15-20 minutes.
• Drain, rinse under cold water, and cool until easy to handle; cut into 1-inch cubes.
• In a big skillet, heat the reserved bacon fat or the oil over medium heat.
• Add in the celery; cook/stir often, until softened, about 5 minutes.
• Add the scallions and caraway seed; cook/stir occasionally, until the celery is beginning to brown, about 5 more minutes.
• Scrape the celery mixture into a big bowl; add in the bread cubes, cubed potatoes, and crumbled bacon; toss to mix.
• Gradually stir in about 1 cup broth until the stuffing is evenly moistened but not soggy.
• Season with salt and pepper to taste.
• Transfer mixture to a lightly buttered casserole dish, drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes.

RYE BREAD STUFFING

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
• Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
• Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

BACON, ONION AND RYE BREAD STUFFING*

Steps:

• Preheat the oven to 375°. Lightly butter a 9x13-inch baking dish.
• On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
• In a skillet melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
• Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread.
• In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
• Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden.
• Serve hot or warm.