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Ингредиенты
- 1/2 lb thick-cut bacon slices cut crosswise into 1/2"-wide strips
- 4 c. minced onions
- 3 c. minced celery
- 1 c. minced dry apples
- 1 Tbsp. minced fresh thyme
- 1 1/2 tsp dry rubbed sage
- 2 jar roasted whole chestnuts - (7.4 ea) coarsely broken
- 8 c. dry corn bread stuffing mix (from two 16-ounce pkgs.)
- 1 3/4 c. low-salt chicken broth or possibly more if needed
- 2 Tbsp. butter - (1/4 stick) melted
Инструкции
- Cook bacon in heavy large skillet over medium-high heat till brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 Tbsp. drippings from skillet. Add in onions and celery to drippings in skillet. Cover and cook over medium heat till vegetables are soft, stirring occasionally, about 12 min. Add in vegetables to bacon; fold in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
- Add in corn bread stuffing mix to chestnut mix. Fold in 1 3/4 c. broth. Drizzle with butter.
- To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add in sufficient broth to remaining stuffing to moisten slightly (1/4 c. to 3/4 c., depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered-side down. Bake stuffing in dish - alongside turkey or possibly while turkey is resting - till heated through, about 25 min. Uncover stuffing in dish. Bake till top of stuffing is slightly crisp and golden brown, about 15 min longer.
- To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Add in sufficient extra broth to stuffing to moisten (3/4 c. to 1 1/4 c.). Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake till heated through, about 40 min. Uncover and bake till top is slightly crisp and golden brown, about 20 min longer.
- This recipe yields 10 to 12 servings.
- Comments: Two shortcuts - prepared chestnuts and a purchased corn bread stuffing base - add in to the appeal of this recipe from chef and Aidells Sausage Company founder Bruce Aidells.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 10 servings | |
| Calories 165 | |
| Calories from Fat 116 | 70% |
| Total Fat 12.91g | 16% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 242mg | 10% |
| Potassium 252mg | 7% |
| Total Carbs 8.49g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.16g | 3% |
| Protein 4.36g | 7% |
