Thu, Sep-30-04, 20:30
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Senior Member
Posts: 6,449
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Plan: LC / breastfeeding
Stats: 230/194.5/150
BF:30%
Progress: 44%
Location: Cape Cod Ma
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- 8 bacon slices
- 1/2 pound (or more) butter
- 1 cup finely chopped shallots or onions
- 8 cups (approximately) crushed pork rinds
- 1 Tablespoon fresh tarragon (or 2 teaspoons dried)
- 1/2 cup finely chopped parsley
- 2 cups chopped celery
- 1 Tablespoon salt, or to taste
- 1 1/2 teaspoons freshly ground black pepper
- 4 teaspoons dried rubbed sage
- 1 Tablespoon dried thyme
- 1 1/2 cups pecans or hazelnuts - toasted; coarsely chopped
- 2 cups canned chicken or turkey broth or fresh stock
- 3 large eggs, beaten to blend
Preheat oven to 325°F.
If preparing stuffing to bake in dish, butter 8x8x2-inch baking dish.
Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon drippings in skillet. Cool bacon and crumble.
Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions or shallots and celery; sauté just until pale golden brown, about 10 minutes. Stir in sage, thyme, parsley, and tarragon. Add to bread mix cubes in bowl. Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir 1 1/2 cups chicken broth into stuffing. Season to taste with salt and pepper. Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining stuffing with remaining 1/2 cup chicken broth. Transfer to prepared dish. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.
Serves 12-14. Approximately 4.5 carbs per serving, but since serving size and optional ingredients vary, you might wish to make adjustments according to your actual ingredients and serving size preferences |
Trying to find a stuffing recipe!
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