1 post tagged “stuffing”

Some people say that everything tastes better with bacon.  Stuffing is no exception.  We have a great stuffing recipe to share this Thanksgiving.  It comes from Mark Bittman, a guest on Good Food and food writer for the New York Times. 

Bacon-Nut Stuffing
from How to Cook Everything Revised Anniversary Edition by Mark Bittman (Wiley, November 2009)

MAKES: At least 6 servings (enough for a 6-pound bird)
TIME: About 2 hours
 
A nice stuffing for chicken or turkey.

8 ounces slab or sliced bacon
2 cups roughly chopped onion
1 teaspoon chopped garlic
2 cups bread crumbs, preferably fresh
1/2 cup pine nuts or chopped walnuts
1/2 cup dry white wine, chicken or vegetable stock, or water
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
       
1. If you’re using slab bacon, cut it into 1/2-inch cubes; if you’re using sliced bacon, coarsely chop it. Cook the bacon in a large skillet over medium heat, stirring or turning until crisp, about 10 minutes. Drain, dry, and crumble.
2. Remove all but 3 tablespoons of the fat from the pan and, still over medium heat, cook the chopped onion, stirring, until softened, about 5 minutes. Add the garlic, bread crumbs, nuts, wine, thyme, bay leaf, and bacon and remove from the heat. Season to taste with salt—you may not need any—and pepper.
3. Pack into a chicken or turkey if you like before roasting or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350–400°F. (Or you can cook it up to 3 days in advance and just warm it up right before dinner.)