Friday, November 22, 2013
• 1/2 pound bacon, cut into 1/2-inch pieces
• 4 medium tart apples such as Granny Smith, peeled and diced
• 2 medium onions, chopped coarse
• 2 stalks celery, chopped coarse
• 1/4 cup dry white wine
• 1 tablespoons minced fresh thyme leaves
• 1 tablespoons fresh sage leaves
• 12-14 Texas Roadhouse Dinner Rolls cut in half and diced about 1/2", then dried in a 225F oven for about 20 minutes on sheet trays
• 1 cups turkey stock or chicken stock or low sodium canned chicken broth
• 1 egg, beaten
• Salt and ground black pepper
1. Fry bacon in 12-inch skillet over medium-high heat until crisp and brown, about 5 minutes. Add apples, onions, and celery; sauté until softened, 14 to 15 minutes. Add wine, thyme, and sage; simmer until wine is almost evaporated, 1 to 2 minutes. Mix with remaining ingredients, including the salt and ground black pepper to taste, in large bowl.
2. Place mixed stuffing in buttered medium casserole dish, dot surface with butter, cover with buttered foil.
3. Bake until hot throughout in a 350F oven, about 20 minutes. Remove foil; continue to bake until stuffing forms golden brown crust, about 15 minutes longer.
Adapted from a recipe from Cook’s Illustrated