Bacon Apple Stuffing with Chestnuts
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.
Servings: 12
Ingredients:
| 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% |
-
8 slices bacon, chopped
1/4 cup (50 mL) butter, melted
3 each onions and stalks celery, diced
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1 tsp (5 mL) dried marjoram or sage
1/2 tsp (2 mL) each salt and pepper
10 cups (2.5 L) cubed day-old Italian or French bread
2-1/2 cups (625 mL) prepared chestnuts, quartered
2 cups (500 mL) diced peeled apples
1/4 cup (50 mL) chopped fresh parsley
2 cups (500 mL) 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.
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »