Monday, 10 October 2016

Caramelized Onion, Bacon & Apple Stuffing

"gratitude can transform common days into thanksgivings, turn routine jobs into joy, and change ordinary opportunities into blessings"
-william arthur ward


it's thanksgiving weekend in canada, also known as my favourite holiday of the year.  
as tradition, we always celebrate on sunday with a big family dinner.
that way we can indulge in a second full day of eating; with leftovers, while we sit around in stretchy pants and baggy shirts, and tell ourselves that the gym can wait till tuesday.  or maybe that's just me??


tasked with job of bringing stuffing to our family dinner, i decided that instead of doing my trusty standby, i'd try a new combination.  
one that includes bacon and caramelized onions, sourdough, and thanksgivingy herbs. 
i think i made the right decision.

leftovers for breakfast!


happy thanksgiving friends.
xo.



Caramelized Onion, Bacon, & Apple Sourdough Stuffing


ingredients:
16 cups sourdough bread, cut or torn into 1 1/2-inch pieces
1 large onion, sliced
2 cups celery, diced
1 tablespoon fresh thyme
1 tablespoon fresh sage
1/2 teaspoon poultry seasoning
1/2 cup butter
2 1/2 cups low-sodium chicken broth
1/4 cup dry white wine
2 eggs
1/2 lb bacon, chopped into 1/2-inch pieces
1 granny smith apple, chopped
1/4 cup fresh parsley, plus more for garnish
salt & pepper to taste


method:
place bacon in a large skillet and cook over medium-hight heat until cooked through but still slightly soft, 5-10 minutes.  remove with slotted spoon and transfer to paper towel.  reserve drippings.
add butter to bacon drippings and cook over medium heat.
add onions and cook until they begin to release liquid, 2 to 3 minutes.  reduce heat to low and cook stirring occasionally until the onions are sweet and caramelized 15 to 20 minutes.  add celery, apples, thyme, sage and poultry seasoning during last 5 minutes.
add in wine, cook for 1 minute.  remove from heat and add in broth adjust seasonings accordingly. 
in a large bowl beat together 2 eggs with parsley and toss with cubed bread.
pour broth mixture over top, tossing  to coat.  fold in cooked bacon.
transfer to a 9 x 13-inch baking dish sprayed with nonstick spray.  cover and bake for 35 minutes, uncover and bake until golden, 20-30 minutes more.
garnish with parsley.
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