Stuffing With Bacon Apples And Onions Recipes

APPLE AND ONION STUFFIN'

Steps:

• Preheat the oven to 400 degrees F.
• Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
• Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
• For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
• For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

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.

BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir together mustard and maple syrup in a small bowl.
• Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
• Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
• Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
• Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
• Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.

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.