Best Caramelized Onion Bacon And Apple Stuffing Recipes

BREAD STUFFING WITH BACON AND APPLES

Bread Stuffing with Bacon and Apples image

This bread stuffing with bacon, apples, sage, and onions is classic Thanksgiving fare and can be cooked inside or outside the turkey.

Provided by Editors at America's Test Kitchen

Categories Sides

Time 1h

Number Of Ingredients 10

Ingredients

1 pound bacon (cut crosswise into 1/4-inch (6-mm) strips)
6 small onions (peeled and thinly sliced (about 7 cups))
1 teaspoon salt
2 Granny Smith apples (peeled, cored, and cut into 1/2-inch (12-mm) dice (about 2 cups))
1/2 cup flat-leaf parsley leaves (finely chopped)
3 tablespoons minced sage leaves
1/2 teaspoon freshly ground black pepper
12 cups high-quality white sandwich bread (cut into 3/4-inch (18-mm) cubes)
1 to 1 3/4 cups turkey or homemade chicken stock
3 large eggs (lightly beaten)

Steps:

Cook the bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove the bacon from the pan with a slotted spoon and transfer it to paper towels to drain. Pour off all but 3 tablespoons bacon drippings.
Increase the heat under the skillet to medium-high and add the onions and 1/4 teaspoon salt. Cook until the onions are golden in color, making sure to occasionally stir and scrape the sides and bottom of the pan, about 20 minutes. Reduce the heat to medium and continue to cook, stirring more often to prevent burning, until the onions are deep golden brown, another 5 minutes. Add the apples and continue to cook another 5 minutes.
Transfer the contents of the pan to a large bowl and add the parsley, sage, remaining 3/4 teaspoon salt, and the pepper and mix to combine. Add the bread and gently stir again.
Whisk 1 cup broth and the eggs together in a small bowl. If baking the stuffing outside the turkey in a baking dish, add another 1/2 cup broth to the egg mixture. Pour the mixture over the bread, add the bacon, and gently toss until thoroughly combined. Cover the baking dish with foil and bake in any temperature oven until warmed through, at least 30 minutes. If a crisp surface is desired, uncover the stuffing and bake for at least 15 minutes more. If baking the stuffing inside the turkey, cram the stuffing into your hen and roast according to whatever recipe you're using for the turkey.

Nutrition Facts : ServingSize 1 cup, Calories 869 kcal, Carbohydrate 122 g, Protein 33 g, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1634 mg, Fiber 11 g, Sugar 19 g, UnsaturatedFat 16 g

APPLE AND ONION STUFFIN'

Apple and Onion Stuffin' image

Provided by Rachael Ray : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 1/2 sticks butter, softened
About 2 cups chopped celery
3 to 4 McIntosh apples, skin on, cored, quartered and chopped
1 large yellow onion, chopped or 2 medium yellow onions, chopped
Salt and black pepper
Salt and black pepper
2 tablespoons poultry seasoning
8 cups cubed stuffing mix, such as Pepperidge Farm
4 to 5 cups chicken stock, as needed
1 egg, beaten (if preparing as "Stuffin' Muffins")

Steps:

Preheat the oven to 400 degrees F.
Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

STUFFING WITH BACON AND APPLES

Stuffing With Bacon and Apples image

Bread Stuffing with Bacon, Apples, Sage, and Caramelized Onions.For the best flavor, make sure to cook the onions until they are a deep golden-brown color.

Provided by icetea

Categories < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bacon, cut crosswise into 1/4 inch strips
6 medium onions, sliced thin (about 7 cups)
1 teaspoon salt
2 granny smith apples, peeled,cored,and cut into 1/2 inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried french bread cubes or 12 cups other white bread cubes
1 cup chicken stock or 1 cup canned low sodium chicken broth
3 large eggs, lightly beaten

Steps:

Cook bacon in large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes.
Remove bacon from pan with slotted spoon and drain on paper towels.
Discard all but 3 tablespoons of rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt.
Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes.
Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes.
Add apples and continue to cook another 5 minutes.
Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine.
Add bread cubes and bacon.
Whisk stock and eggs together in small bowl.
Pour mixture over bread cubes.
Gently toss to evenly distribute ingredients.
bake at 325 for 20-30 minutes until golden brown.