Bread Stuffing with Bacon, Apples, Sage, & Caramelized O
Bread Stuffing with Bacon, Apples, Sage, and Caramelized Onions For the best flavor, make sure to cook the onions until they are a deep golden-brown color. – Kathy B. Makes about 12 cups You will need a one-pound loaf of bread to obtain the 12 cups of bread cubes necessary for the recipe. Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. The stuffing can be covered and refrigerated for one day. Store the mixture in a 13x9 inch or comparably sized microwave-safe pan and reheat in a 325 degree oven or microwave until stuffing is heated through before packing it into a bird. Place any stuffing that won't fit in the bird in a greased eight-inch-square baking dish. Drizzle 1/4 cup stock over stuffing, dot with pats of butter, and cover with piece of foil that has been smeared with butter. Bake in 400-degree oven for about 25 minutes, remove the foil, and bake an additional 15 minutes. 1 pound bacon, cut crosswise into 1/4 inch strips 6 medium onions, sliced thin (about 7 cups) 1 teaspoon salt 2 peeled, cored Granny Smith apples cut into 1/2-inch cubes (about 2 cups) 1/2 teaspoon ground black pepper 1/2 cup minced fresh parsley leaves 3 tablespoons fresh sage leaves, cut into thin strips 12 cups dried 1/2-inch cubes from one loaf white and one loaf brown rice bread 1 cup chicken stock or low-sodium canned chicken broth 3 large eggs, beaten lightly 1. Cook bacon in large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Transfer tlinebacon from pan with slotted spoon to paper towel-lined plate; pour off all but 3 tablespoons of rendered bacon fat. 2. Increase heat to medium-high and add onion 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 cooks, 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. 3. Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes. 4. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients. Reprinted with permission of Cook's Illustrated.
Bread Stuffing with Bacon, Apples, Sage, and Caramelized Onions For the best flavor, make sure to cook the onions until they are a deep golden-brown color. – Kathy B. Makes about 12 cups You will need a one-pound loaf of bread to obtain the 12 cups of bread cubes necessary for the recipe. Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. The stuffing can be covered and refrigerated for one day. Store the mixture in a 13x9 inch or comparably sized microwave-safe pan and reheat in a 325 degree oven or microwave until stuffing is heated through before packing it into a bird. Place any stuffing that won't fit in the bird in a greased eight-inch-square baking dish. Drizzle 1/4 cup stock over stuffing, dot with pats of butter, and cover with piece of foil that has been smeared with butter. Bake in 400-degree oven for about 25 minutes, remove the foil, and bake an additional 15 minutes. 1 pound bacon, cut crosswise into 1/4 inch strips 6 medium onions, sliced thin (about 7 cups) 1 teaspoon salt 2 peeled, cored Granny Smith apples cut into 1/2-inch cubes (about 2 cups) 1/2 teaspoon ground black pepper 1/2 cup minced fresh parsley leaves 3 tablespoons fresh sage leaves, cut into thin strips 12 cups dried 1/2-inch cubes from one loaf white and one loaf brown rice bread 1 cup chicken stock or low-sodium canned chicken broth 3 large eggs, beaten lightly 1. Cook bacon in large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Transfer tlinebacon from pan with slotted spoon to paper towel-lined plate; pour off all but 3 tablespoons of rendered bacon fat. 2. Increase heat to medium-high and add onion 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 cooks, 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. 3. Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes. 4. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients. Reprinted with permission of Cook's Illustrated.