Bread Stuffing With Bacon And Caramelized Onions Recipes

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BREAD STUFFING WITH BACON AND APPLES



Bread Stuffing with Bacon and Apples image

This bread stuffing with bacon, apples, sage, and onions is classic Thanksgiving fare and can be cooked inside or outside the turkey.

Provided by Editors at America's Test Kitchen

Categories     Sides

Time 1h

Number Of Ingredients 10

1 pound bacon (cut crosswise into 1/4-inch (6-mm) strips)
6 small onions (peeled and thinly sliced (about 7 cups))
1 teaspoon salt
2 Granny Smith apples (peeled, cored, and cut into 1/2-inch (12-mm) dice (about 2 cups))
1/2 cup flat-leaf parsley leaves (finely chopped)
3 tablespoons minced sage leaves
1/2 teaspoon freshly ground black pepper
12 cups high-quality white sandwich bread (cut into 3/4-inch (18-mm) cubes)
1 to 1 3/4 cups turkey or homemade chicken stock
3 large eggs (lightly beaten)

Steps:

  • Cook the bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove the bacon from the pan with a slotted spoon and transfer it to paper towels to drain. Pour off all but 3 tablespoons bacon drippings.
  • Increase the heat under the skillet to medium-high and add the onions and 1/4 teaspoon salt. Cook until the onions are golden in color, making sure to occasionally stir and scrape the sides and bottom of the pan, about 20 minutes. Reduce the heat to medium and continue to cook, stirring more often to prevent burning, until the onions are deep golden brown, another 5 minutes. Add the apples and continue to cook another 5 minutes.
  • Transfer the contents of the pan to a large bowl and add the parsley, sage, remaining 3/4 teaspoon salt, and the pepper and mix to combine. Add the bread and gently stir again.
  • Whisk 1 cup broth and the eggs together in a small bowl. If baking the stuffing outside the turkey in a baking dish, add another 1/2 cup broth to the egg mixture. Pour the mixture over the bread, add the bacon, and gently toss until thoroughly combined. Cover the baking dish with foil and bake in any temperature oven until warmed through, at least 30 minutes. If a crisp surface is desired, uncover the stuffing and bake for at least 15 minutes more. If baking the stuffing inside the turkey, cram the stuffing into your hen and roast according to whatever recipe you're using for the turkey.

Nutrition Facts : ServingSize 1 cup, Calories 869 kcal, Carbohydrate 122 g, Protein 33 g, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1634 mg, Fiber 11 g, Sugar 19 g, UnsaturatedFat 16 g

STUFFING WITH BACON AND APPLES



Stuffing With Bacon and Apples image

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

1 lb bacon, cut crosswise into 1/4 inch strips
6 medium onions, sliced thin (about 7 cups)
1 teaspoon salt
2 granny smith apples, peeled,cored,and cut into 1/2 inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried french bread cubes or 12 cups other white bread cubes
1 cup chicken stock or 1 cup canned low sodium chicken broth
3 large eggs, lightly beaten

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

BREAD STUFFING W/ PEARS, BACON, PECANS & CARAMELIZED ONIONS



Bread Stuffing W/ Pears, Bacon, Pecans & Caramelized Onions image

I found this recipe at the Pear Bureau Northwest sight. It's filled with Bread Stuffing w/ Pears, Bacon, Pecans or Chestnuts, Caramelized Onions, rosemary, thyme, & sage. This can be baked it beforehand and reheat it once the turkey is out unlesss you have room in the oven can be put in 30 minutes before turkey is removed.

Provided by Rita1652

Categories     Pears

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

1 tablespoon unsalted butter, softened
10 cups unseasoned dry bread cubes
8 ounces bacon, cut into 1 inch pieces
1/2 cup pecans, toasted rough chopped
1 1/4 lbs frozen pearl onions, thawed and blotted dry
1 tablespoon golden brown sugar
3 firm but ripe bosc pears or 3 Anjou pears, peeled,halved lengthwise,cored,and cut into ¾ inch dice
3 stalks celery, chopped
2/3 cup minced fresh parsley
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme leave
1 tablespoon fresh sage, minced
1 teaspoon salt
fresh ground pepper, to taste
3 large eggs, lightly beaten
4 cups canned low sodium chicken broth or 4 cups fresh turkey broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat a deep, 9-by-13-inch baking pan with the butter.
  • Place the bread cubes in a very large mixing bowl.
  • In a 10-inch saute pan, cook the bacon over medium heat until crisp.
  • Using a slotted spoon drain the bacon and add to the bread in the bowl.
  • Remove all but 2 tablespoons of the bacon fat from the pan, reserving the extra.
  • Add the onions to the pan and saute over medium-high heat, stirring frequently, until soft and lightly browned, about 3 minutes.
  • Sprinkle the sugar over the onions and saute, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes.
  • Add to the bread in the bowl.
  • Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat and swirl to coat the pan.
  • Add the pears and celery and saute, stirring frequently, until softened, about 4 to 5 minutes.
  • Add pecans, rosemary, parsley, thyme, sage, salt, and pepper to taste, and saute 1 minute longer.
  • Add this mixture to the bread cubes, and stir to combine.
  • Add the beaten eggs and stock to the bowl, and mix well.
  • Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

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