Sourdough Stuffing With Bacon And Apples Recipes

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS

Steps:

• Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
• Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
• Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.

SOURDOUGH STUFFING WITH APPLES AND BACON

Steps:

• Spread bread cubes out on 2 rimmed baking sheets and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
• In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and bouillion, stir and cook for a minute longer, then remove from heat.
• Transfer onion/ apple mixture to a very large mixing bowl, add chopped bacon and bread cubes, and toss well. Add 2 cups of chicken broth, toss well, then add more broth, a little at a time until the stuffing is well-moistened, but not soggy. Taste and add a bit of salt, if desired.
• Pour stuffing into greased casserole dishes (mine fit into one 9x12 dish, but you can divide if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes, or until the top is golden brown.

SOURDOUGH STUFFING WITH APPLES AND BACON

Steps:

• 1. Spread bread cubes out on a rimmed baking sheet (or two, if necessary) and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside. 2. In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and poultry seasoning, stir and cook for half a minute longer, then remove from heat. 3. Transfer onion/apple mixture to a very large bowl, add chopped bacon and bread cubes, and toss well. Add two cups of chicken stock, toss well, then add more stock, a little at a time until the stuffing is well-moistened, but not soggy. Taste, and add a bit of salt if desired. 4. Pour stuffing into greased casserole dishes (mine fit into one 9×12-inch dish, but you can divide it if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes or until the top is golden brown. Yield: 10-12 servings Recipe Notes: *the leeks are optional. I used one in my first batch of stuffing because it was sitting in my fridge and needed to be used up. I think the leeks add a great flavor, but they certainly aren't necessary. **I like granny smith apples because they are tart, and hold their shape when cooked. But feel free to use any apple that is good for baking. ***I ended up using just over 3 cups of chicken broth, but you may need a lot more depending on the moisture in the bread and your taste preference. If you like a very moist stuffing, you might use even more than four cups of stock. Like all stuffing recipes, this one is more of an outline than an actual recipe. Feel free to adjust ingredients to your own taste. For more color, think about stirring in 1/4-1/2 cup fresh chopped parsley. For an interesting twist, you might even try throwing in some dried cranberries!

SOURDOUGH STUFFING WITH BACON AND APPLES

Steps:

• 1. Spread bread cubes out on a rimmed baking sheet (or two, if necessary) and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
• 2. In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and poultry seasoning, stir and cook for half a minute longer, then remove from heat.
• 3. Transfer onion/apple mixture to a very large bowl, add chopped bacon and bread cubes, and toss well. Add two cups of chicken stock, toss well, then add more stock, a little at a time until the stuffing is well-moistened, but not soggy. Taste, and add a bit of salt if desired.
• 4. Pour stuffing into greased casserole dishes (mine fit into one 9×12-inch dish, but you can divide it if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes or until the top is golden brown.

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.