BACON STUFFING RECIPE RECIPES

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STUFFING WITH MUSHROOMS, LEEKS AND BACON RECIPE - NYT COOKI…



Stuffing With Mushrooms, Leeks and Bacon Recipe - NYT Cooki… 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

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

CHESTNUT, BACON & CRANBERRY STUFFING RECIPE | BBC GOOD FOOD



Chestnut, bacon & cranberry stuffing recipe | BBC Good Food image

This festive stuffing brings together all the trimmings in one gorgeous mass

Provided by Good Food team

Categories     Side dish

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield Makes 24 stuffing balls

Number Of Ingredients 12

100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten

Steps:

  • Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
  • Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind – I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
  • To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Nutrition Facts : Calories 123 calories, FatContent 7 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.65 milligram of sodium

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    7. Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
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