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Monday, October 25, 2010

Bacon and apples bread stuffing

1 lbs bacon, cut cross-ways into 1/4 inch strips
6 medium onion, sliced thin
1 teaspoon salt
2 granny smith apples, peeled, cored, cut into 1/2 inch cubes
1/2 teaspoon ground black pepper
1/2 cup fresh parsley chopped fine
3 tab;tablespoon fresh sage cut into thin strips
12 cups dried french bread cubes
1 cup chicken stock
3 large eggs, lightly beaten

cook bacon until brown. drain and reserve 3 tablespoon of bacon grease.

using the same pan over a med-high heat, add onions and 1/4 teaspoon salt (with the bacon fat). cook until onion are golden, stir occasionally, scrape the bottom of pan, 20 minutes. reduce heat to med. cook an additional 5 minutes to a dark golden brown color, be careful not to burn them. add apples and cook another 5 minutes. transfer to large bowl.

stir in the remaining salt, pepper, parsley and sage. add bread cubes.

Whisk together the eggs and stock, pour over the bread cube mix, gently toss.

When ready bake in a 400F oven, cover dish with foil, for 25 minutes. Remove foil and bake for another 15 minutes.


SkippyMom said...

This all sounded good with the exception of six onions [med] Really? That would seem to overwhelm the two measly apples - how do you feel about more apples, less onions? Does your version taste oniony?

Otherwise I like the recipe. Just curious.

Phelan said...

Once the onion has been cooked to the golden brown, they lose the overwhelming taste that they have raw. I like the balance of the apples of onions, you can use more apples if you like. I wouldn't go for more than 4, cooked apples can be a bit chewy, too many of them and it will dominate the flavor rather than blending.

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