Bacon Apple Stuffing with Chestnuts
This recipe makes 12 servings
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
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









