Back to food blogging now… whew! I am pretty far behind! I am still working on Thanksgiving, and still working off those calories! Oye!
If you know me well, you know that Thanksgiving is one of my favorite holidays. If you know me even better, you know that I have a weakness for stuffing. Nothing like a good stuffing. This year I made two, one was PW’s Cornbread Stuffing, the other was an Apple Bacon Stuffing.
PW’s Cornbread Stuffing
Apple Bacon Stuffing
I have to say, I was slightly disappointed in PW’s cornbread stuffing, it didn’t have as much flavor as I had anticipated. It was still good, and maybe with a touch more of something it would be better. I may try it again, but I may look at a few more recipes to get some ideas of how to give it a bit more flavor.
The Apple Bacon Stuffing on the other hand was delicious. I will be keeping this recipe and doing it again.
Apple Bacon Stuffing
Cooks Illustrated, November 1998
1 pound bacon, cut into 1/4-inch pieces
1 large onion, chopped medium (about 1 1/2 cups)
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
4 medium ribs celery, diced medium (about 1 1/2 cups)
1 1/2teaspoons dried sage or 4 1/2 teaspoons chopped fresh sage
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon dried marjoram or 1 1/2 teaspoons fresh marjoram leaves
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread, potato, or challah. I used French bread.
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs , beaten lightly
1 teaspoon table salt
2 tablespoons unsalted butter , melted
- Dry the 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. Note: I just cut the bread into 1/2 inch cubes and let it dry overnight.
- Be sure that the oven rack is in the center position (course this is assuming that all you are cooking is stuffing, and at Thanksgiving we all wish that we were blessed with four ovens). Preheat oven to 400.
- Fry the bacon over medium heat until crisp and brown, about 12 minutes.
- Transfer the bacon to a plate lined with paper towels. Pour off all but 6 tablespoons of bacon fat from pan.
- Return skillet to heat, add onion, apples, and celery. Cook, stirring occasionally for about 8 minutes.
- Stir in Sage, thyme, marjoram, parsley, and pepper. Cook until fragrant, about 1 minute.
- Put onion mixture in a large mixing bowl.
- Add bread cubes, bacon, chicken stock, eggs, and salt. Toss gently to evenly mix.
- Put mixture into a buttered 13 by 9 casserole dish, drizzle with melted butter and cover tightly with foil.
- Bake for 25 minutes (a bit longer for challah).
- Remove foil and bake until golden brown on top (about 15-20 minutes).
- Serve and enjoy!
This recipe is a keeper! Even better, we had leftovers.