Caramelized Onion Bacon And Apple Stuffing Recipes

BREAD STUFFING WITH BACON AND APPLES

Steps:

• Cook the bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove the bacon from the pan with a slotted spoon and transfer it to paper towels to drain. Pour off all but 3 tablespoons bacon drippings.
• Increase the heat under the skillet to medium-high and add the onions and 1/4 teaspoon salt. Cook until the onions are golden in color, making sure to occasionally stir and scrape the sides and bottom of the pan, about 20 minutes. Reduce the heat to medium and continue to cook, stirring more often to prevent burning, until the onions are deep golden brown, another 5 minutes. Add the apples and continue to cook another 5 minutes.
• Transfer the contents of the pan to a large bowl and add the parsley, sage, remaining 3/4 teaspoon salt, and the pepper and mix to combine. Add the bread and gently stir again.
• Whisk 1 cup broth and the eggs together in a small bowl. If baking the stuffing outside the turkey in a baking dish, add another 1/2 cup broth to the egg mixture. Pour the mixture over the bread, add the bacon, and gently toss until thoroughly combined. Cover the baking dish with foil and bake in any temperature oven until warmed through, at least 30 minutes. If a crisp surface is desired, uncover the stuffing and bake for at least 15 minutes more. If baking the stuffing inside the turkey, cram the stuffing into your hen and roast according to whatever recipe you're using for the turkey.

STUFFING WITH BACON AND APPLES

Steps:

• Cook bacon in large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes.
• Remove bacon from pan with slotted spoon and drain on paper towels.
• Discard all but 3 tablespoons of rendered bacon fat.
• Increase heat to medium-high and add onions and 1/4 teaspoon of salt.
• Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes.
• Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes.
• Add apples and continue to cook another 5 minutes.
• Transfer contents of pan to large bowl.
• Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine.
• Add bread cubes and bacon.
• Whisk stock and eggs together in small bowl.
• Pour mixture over bread cubes.
• Gently toss to evenly distribute ingredients.
• bake at 325 for 20-30 minutes until golden brown.

CARAMELIZED ONION, BACON AND APPLE STUFFING

Steps:

• Remove crust from bread; cut into 3/4" cubes to measure 8 cups. Arrange in a single layer on jelly-roll pans. Bake at 400 for 10 min. or until lightly browned. Cool and place in a large bowl. Reduce oven to 350. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 Tbl drippings in pan; add onions and sugar to pan, cook for 3 min. or until onions begin to bronw, stirring frequently. Add mixture to bread. Return pan to heat and coat with cooking spray. Add apple and celery to pan, cok 6 min. or until lightly brown. Stir in parsley and next 4 ingredients. Add mixture to bread; toss to combine. Whisk broth & eggs. Add to bread; toss to coat. Spoon bread mixture into a 13X9 baking dish coates with cooking spray. Bake at 350 for 45 minutes until browned.

SAUSAGE STUFFING WITH CARAMELIZED ONIONS

Steps:

• Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
• Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
• In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.