BACON STUFFING RECIPES

Name: Stuffing With Mushrooms, Leeks and Bacon
Total time: 2 h 30 min
Yield: 8 to 10 servings
Ingredients: 3 tablespoons melted butter, more as needed for greasing pan; 1 1/2 pounds sliced white bread or corn bread; 1/2 pound thick-cut bacon; 2 large leeks, trimmed and sliced (3 cups); 1 1/2 pounds mixed mushrooms, cut into bite-size pieces; 1 1/2 teaspoons kosher salt; 3/4 teaspoon black pepper; 2 tablespoons chopped sage; 1/2 cup dry white wine; 1 1/4 cups chicken stock, more as needed; 1/4 cup apple cider, if using white bread; 3 tablespoons chopped parsley

STUFFING WITH MUSHROOMS, LEEKS AND BACON - NYT COOKING

Stuffing With Mushrooms, Leeks and Bacon - NYT Cooking image

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

Total Time 2 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3 tablespoons melted butter, more as needed for greasing pan
1 1/2 pounds sliced white bread or corn bread
1/2 pound thick-cut bacon
2 large leeks, trimmed and sliced (3 cups)
1 1/2 pounds mixed mushrooms, cut into bite-size pieces
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 tablespoons chopped sage
1/2 cup dry white wine
1 1/4 cups chicken stock, more as needed
1/4 cup apple cider, if using white bread
3 tablespoons chopped parsley

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//schema.org, Calories 360, UnsaturatedFatContent 8 grams, CarbohydrateContent 41 grams, FatContent 16 grams, FiberContent 4 grams, ProteinContent 14 grams, SaturatedFatContent 6 grams, SodiumContent 574 milligrams, SugarContent 7 grams, TransFatContent 0 grams

CHRISTMAS STUFFING RECIPES | BBC GOOD FOOD

Christmas stuffing recipes | BBC Good Food image

Accompany your Christmas dinner with these scrumptious stuffing recipes. We've got classic sausagemeat versions with fruit and nuts, plus vegetarian and vegan alternatives.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 209 calories per serving

1. Preheat the oven to 190ºC/375ºF/gas 5.
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GET AHEAD 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish. 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge. ON THE DAY 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.

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