SOURDOUGH STUFFING WITH APPLES AND BACON
This dressing recipe tastes like traditional stuffing but with some added flavors that will leave the guests asking "What is this that tastes so good?" You must use Granny Smith apples or the flavors will not mingle properly.
Provided by Spencer 2
Categories Pork
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Spread bread cubes out on 2 rimmed baking sheets and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
- 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 bouillion, stir and cook for a minute longer, then remove from heat.
- Transfer onion/ apple mixture to a very large mixing bowl, add chopped bacon and bread cubes, and toss well. Add 2 cups of chicken broth, toss well, then add more broth, a little at a time until the stuffing is well-moistened, but not soggy. Taste and add a bit of salt, if desired.
- Pour stuffing into greased casserole dishes (mine fit into one 9x12 dish, but you can divide 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 563.7, Fat 32.7, SaturatedFat 13.3, Cholesterol 55.3, Sodium 1161.5, Carbohydrate 53.3, Fiber 4.8, Sugar 7.3, Protein 14.5
SOURDOUGH, APPLE AND ALMOND DRESSING
Categories Herb Onion Side Bake Thanksgiving Stuffing/Dressing Apple Bacon Almond Fall Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl.
- Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)
- Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.
SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS
Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
- Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
- Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.
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
SOURDOUGH STUFFING WITH BACON AND MUSHROOMS
Make and share this Sourdough Stuffing with bacon and mushrooms recipe from Food.com.
Provided by JillAZ
Categories Thanksgiving
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place bread cubes on 2 baking sheets.
- Place in a 350 degree oven and bake until dry and crispy, stir once or twice.
- This takes about 20 minutes.
- Saute bacon pieces in a large skillet over medium heat until crisp.
- Remove from pan and drain on paper towels.
- Leave about 1/4 cup drippings in the pan and discard the rest.
- Add the chopped leeks and celery and saute until tender, about 10 minutes.
- Add the mushrooms, sage, thyme, salt and pepper and continue to saute 10 more minutes.
- Mix mushroom mixture with bread cubes in a large bowl.
- Add 2 cups of the broth.
- You can prepare up to this point and refrigerate, covered for up to 2 days.
- Preheat oven to 350.
- Spray a 13 x 9 pan with cooking spray.
- Beat eggs and baking powder in a small bowl.
- Mix into stuffing mixture; add more broth if it seems too dry.
- Place in prepared baking dish.
- Bake until cooked through and golden brown.
- This takes about 1 hour.
- Serves 12.
Nutrition Facts : Calories 333.1, Fat 15.9, SaturatedFat 5, Cholesterol 54.5, Sodium 1018.3, Carbohydrate 35.5, Fiber 3.1, Sugar 2.3, Protein 12.1
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
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