Bacon Sage N Dill Thanksgiving Stuffing Recipes

BACON-PARMESAN STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
• Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

THANKSGIVING BACON STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
• Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
• Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
• Bake in the preheated oven until tops are crispy, about 25 minutes.

CHESTNUT, BACON AND SAGE STUFFING ROLLS

Steps:

• Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5-6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside.
• Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes.
• Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.

BACON SAGE 'N DILL THANKSGIVING STUFFING

Steps:

• Wash the fresh Sage and fresh Dill in a colander, dry, then separate the leaves from the stems.
• Peel and chop the onions.
• In a large skillet, cook the bacon till golden then remove to paper towels, preserving the drippings in the skillet.
• In the bacon drippings, saute the onions till they are translucent (glassy), then add in the Sage and Dill, on a low heat (fresh herbs burn quickly).
• Add in enough Turkey stock to simmer the onion/herb mixture to bring out the flavor of the herbs. Some of the turkey stock will evaporate, but simmer this mixture 15 minutes, then carefully pour in the Pan Juices from the roasting pan the Turkey was cooking inches In the same skillet, mix in the onion powder and pepper and let that all simmer for another 15 minutes.
• Cut the bacon into super small bite size pieces and then, using a serrated knife, cut the crusts off from the Sourdough Bread and cut into cubes. Back to the skillet, add more Stock if necessary to keep everything moist, then add in the Sourdough cubes and crumbled bacon. Mix well, then keep simmering until the Turkey stock cooks down.