Cider, Bacon, and Golden Raisin Stuffing

Ingredients for Cider, Bacon, and Golden Raisin Stuffing

• 60g (1/2 stick) unsalted butter, plus more for pan

• 1 (3/4-pound) loaf country bread, cut into 1/2" cubes (about 1925ml )

• 1 (1/2-pound) loaf whole grain bread, cut into 1/2" cubes (about 600g )

• 900g de cidre de pomme

• 110g golden raisins (about 110g )

• 120ml de vinaigre de cidre de pomme

• 450g thick-cut smoked bacon, cut crosswise into 1/2" pieces

• 1 large head of celery, stalks chopped (about 3 cups), whole leaves reserved

• 2 Gala or Honeycrisp apples, cored, coarsely chopped

• 4 large shallots, coarsely chopped (about 300g )

• 2 gousses d'ail, finement hachées

• 2 cuillères à café de thym haché

• 1 1/2 cuillères à café de sel kasher

• 3/4 cuillères à café de poivre noir fraîchement moulu

• 3/4 cup coarsely chopped flat-leaf parsley

• 1 1/4 cups chicken broth, plus more if needed

• 2 gros œufs

How to make Cider, Bacon, and Golden Raisin Stuffing

Preheat oven to 325ºF. Butter a 13x9x2" baking dish.

Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25–30 minutes. Let cool, then transfer to a very large bowl.

Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 350ml , about 40 minutes. Remove from heat and set aside.

Bring raisins, vinegar, and 2 tablespoons water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.

Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).

Heat 60g butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10–12 minutes.

Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 300ml broth.

Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.