Sourdough Stuffing With Bacon And Apples Recipes

BREAD STUFFING WITH APPLE & BACON

Steps:

• Tear or cut the bread into 3/4-inch piece until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275°F oven, stirring every 10 minutes or so, until it is crisp and mostly dry; it will continue to dry a bit as it cools. Depending on how moist the bread is to begin with, oven-drying takes 15 to 45 minutes.
• In a large skillet, cook the bacon over medium heat, stirring occasionally, until browned and fully cooked. Add the apple, celery, and onions and cook, stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl.
• Add the bread to the large mixing bowl, along with the flat-leaf parsley, thyme, and sage, and toss well. Add salt and pepper to taste.
• Pour 2 cups of the broth over the stuffing. If the liquid isn't immediately absorbed and pools at the bottom of the bowl, you have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they'll even out as the stuffing cooks.
• If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.
• Taste the mixture and add salt and pepper as needed. If the mixture doesn't taste as rich as you'd like, add enough melted unsalted butter to suit your taste. Once you're satisfied with the flavor of the mixture, stir in the beaten eggs.
• Heat the oven to 375° F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.

RICE STUFFING WITH APPLES, HERBS, AND BACON

Steps:

• In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
• In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
• Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
• In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.

SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS

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.

BREAD STUFFING WITH BACON AND APPLES

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.

SOURDOUGH STUFFING WITH APPLES AND BACON

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.

SOURDOUGH, APPLE AND ALMOND DRESSING

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 AND BACON

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. Yield: 10-12 servings Recipe Notes: *the leeks are optional. I used one in my first batch of stuffing because it was sitting in my fridge and needed to be used up. I think the leeks add a great flavor, but they certainly aren't necessary. **I like granny smith apples because they are tart, and hold their shape when cooked. But feel free to use any apple that is good for baking. ***I ended up using just over 3 cups of chicken broth, but you may need a lot more depending on the moisture in the bread and your taste preference. If you like a very moist stuffing, you might use even more than four cups of stock. Like all stuffing recipes, this one is more of an outline than an actual recipe. Feel free to adjust ingredients to your own taste. For more color, think about stirring in 1/4-1/2 cup fresh chopped parsley. For an interesting twist, you might even try throwing in some dried cranberries!

SOURDOUGH STUFFING WITH BACON AND APPLES

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.