Wednesday, November 9, 2011

Bacon-Nut Stuffing

Bacon-Nut Stuffing

Servings: Makes 7 cups (enough for a 12-pound bird)


· 1 pound slab or sliced bacon

· 4 cups coarsely chopped onion

· 1 cup dry white wine (chicken or vegetable stock, or water, may be substituted)

· 2 tsp. chopped garlic

· 4 cups fresh bread crumbs

· 1 cup pine nuts

· 2 tsp. fresh thyme (or 1 tsp. dried)

· 2 bay leaves

· Salt and freshly ground black pepper


If using slab bacon, cut into 1/2-inch cubes; if using sliced bacon, coarsely chop. Cook bacon in a large skillet over medium heat, stirring or turning until crisp, about 10 minutes. Drain (but leave fat in pan), dry, and crumble.

Remove all but 3 tablespoons fat from pan and, still over medium heat, cook onion, stirring, until softened, about 5 minutes. Add wine and bring to a simmer; cook for 2 to 3 minutes. Add garlic, bread crumbs, pine nuts, thyme, bay leaves, and bacon and remove from heat. Season to taste with salt and pepper.

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