Boston Brown Bread Stuffing With Bacon And Tarragon Recipes

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BACON STUFFING



Bacon Stuffing image

Make and share this Bacon Stuffing recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 loaf bread, sliced (dried overnight on a rack)
4 slices bacon, finely chopped
1 onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon butter
2 eggs, lightly beaten
1 tablespoon fresh herb, finely chopped (parsley, sage, thyme)
1 1/2 cups chicken broth (low-sodium)

Steps:

  • Preheat oven to 400°F.
  • Break dry bread inot bite-size pieces and place in a large bowl.
  • Fry bacon on medium-high heat until crisp; add onion, celery, and butter. Sauté for 5 minutes. Set aside.
  • Add egg, herbs, chicken stock and slightly cooled bacon/vegetable mixture to the bread. Mix well.
  • Spoon stuffing into a lightly greased 9x5 loaf pan and bake at 400F for 45 minutes.
  • Remove pan from the oven, invert onto a serving plate, slice and serve.

AUTHENTIC BOSTON BROWN BREAD



Authentic Boston Brown Bread image

The rustic, old-fashioned flavor of this hearty Boston brown bread is out of this world! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 13

1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup molasses
2 tablespoons brown sugar
1 tablespoon canola oil
3 tablespoons chopped walnuts, toasted
3 tablespoons raisins
Cream cheese, softened, optional

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

Nutrition Facts : Calories 124 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON



Leek, Mushroom and Bacon Stuffing with Tarragon image

Yield Serves 12 to 14

Number Of Ingredients 9

1 24-ounce loaf sliced buttermilk bread, crust trimmed, bread cut into 1/2-inch cubes (about 11 cups)
1 pound bacon slices, cut into 1/2-inch pieces
7 cups chopped leeks (white and pale green parts only)
1 1/2 pounds button mushrooms, coarsely chopped
12 ounces shiitake mushrooms, stemmed, caps coarsely chopped
4 cups coarsely chopped celery
3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried
2 large eggs, beaten to blend
Canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl.
  • Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
  • Add leeks and button mushrooms to same pot. Sauté over medium-high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sautéed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

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