SAVORY BACON AND ONION STUFFING
SERVES : 12
Description :
Looking for a new recipe for Thanksgiving stuffing ? This one will be a winner with the bold flavors of bacon and onion mixed with the classic taste of sage , butter and parsley . Call it stuffing or call it dressing , but baking it in its own dish ( rather than stuffed in the turkey ) allows you to control the cooking time . Give this one a try this holiday .
Ingredients :
1 loaf La Baguette French Bread 1 pound Greer ’ s Ranch House Bacon 2 tablespoons Hiland Butter 1 onion , chopped 2 stalks celery , chopped 1 teaspoon ground sage 1 / 2 teaspoon kosher salt 1 / 2 teaspoon ground black pepper 2 tablespoons chopped Scissortail Farms Thyme 2 tablespoons chopped Scissortail Farms Parsley 2 cups chicken broth 1 Hansen ’ s egg , beaten
Directions :
1 . Cut bread into 1-inch cubes . Place bread on a large baking sheet , baking in a preheated 375-degre oven until lightly toasted and golden , about 10 minutes .
2 . Cut bacon into pieces . Cook in a large saute pan until crisp . Remove bacon , reserving the bacon grease .
3 . In a large bowl , gently toss 1 tablespoon bacon grease with bread cubes to coat .
4 . Melt butter in a large saute pan . Add onion and celery , cooking over medium heat until tender . Add sage , salt , pepper , thyme and parsley . Stir to coat vegetables with herbs . Add chicken broth , gently scraping the pan to remove any bits .
5 . Pour chicken broth mixture over bread . Add egg , making sure it ’ s completely combined .
6 . Bake , covered , 25 minutes . Remove cover and bake another 20 minutes or until the top is golden and stuffing is baked through . ( You will need to watch the cooking time as it will change depending on how much liquid has been absorbed in the bread .)
STILLWATER OKLAHOMA MAGAZINE / 49