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Bacon Apple Stuffing with Chestnuts

By The Canadian Living Test Kitchen

Tested till perfect

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Bacon Apple Stuffing with Chestnuts

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 203
pro 5 g
total fat 7 g
sat. fat 3 g
carb 30 g
fibre 4 g
chol 14 mg
sodium 463 mg
% RDI: -
calcium 5
iron 11
vit A 5
vit C 22
folate 21

This smoky, chestnut-studded stuffing is so moist you'd think it came from inside the turkey. If you like, remove the crusts from the bread.

Ingredients

  • 8 slices bacon, chopped
  • 1/4 cup butter, melted
  • 3 onions, diced
  • 3 celery stalks, diced
  • 1 tbsp chopped fresh thyme
  • 1 tsp dried marjoram or sage
  • 1/2 tsp each salt and pepper
  • 10 cups cubed day-old Italian bread or French bread
  • 2-1/2 cups prepared chestnuts, quartered
  • 2 cups diced peeled apples
  • 1/4 cup chopped fresh parsley
  • 2 cups sodium-reduced chicken stock

Preparation

In large skillet, fry bacon over medium-high heat until crisp. Using slotted spoon, transfer to paper towel to drain. Transfer to large bowl.

Drain fat from pan and wipe out. Heat half of the butter over medium heat; fry onions, celery, thyme, marjoram, salt and pepper, stirring often, until very soft, about 25 minutes. Add to bacon.

Add bread, chestnuts, apples and parsley to bowl; drizzle with stock, tossing to combine. Spread in greased 13- x 9-inch (3 L) glass baking dish; drizzle with remaining butter. Cover with foil. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until golden and crisp, about 30 minutes.

Additional information : Tips: For vegetarians, replace chicken stock with vegetable stock and bacon with meatless bacon, such as Yves Canadian Veggie Bacon. Do not fry meatless bacon; just chop and toss with ingredients.

Source : Canadian Living Magazine: December 2006

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