BACON-PARMESAN STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
- Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.
BACON PARMESAN CORNBREAD STUFFING
Bacon Parmesan Cornbread Stuffing - a southern-style cornbread stuffing recipe packed with bacon, herbs, and delicious aromatics. | On Ty's Plate
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees. Fry the bacon strips to crispy. Drain the fat, reserving 2 tablespoons. Chop the bacon and set it aside. To a large bowl, add the cornbread cubes. Toss with half of the bacon, chopped parsley, sage ribbons, and melted butter.
- Add the bacon fat to a skillet fry with olive oil over medium flame. Place the onion, celery, and garlic in the oil and season the vegetables with the poultry powder, fennel seeds, salt, and pepper. Sauté until the veggies are fragrant and translucent; about 2-3 minutes. Scrape the cooked veggies into the bowl and toss.
- Gently transfer the mixture to a baking dish and pour the chicken stock over it. Top with the parmesan and remaining bacon. Cover with aluminum foil and bake for 50 minutes. Remove the foil and add another 10-15 minutes to firm and brown the top.
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