Monday, October 3, 2016

Bourbon Maple Bacon Stuffing

½ pound bacon, diced
½ cup butter
1 onion, diced
2 celery stalks, diced
1 garlic clove, minced
1 tsp dried rosemary
2 tsp dried thyme
1 large loaf of sourdough, cut into cubes
4 eggs, slightly beaten
½ cup of bourbon
½ cup chicken stock
¼ cup maple syrup
Optional: cranberries, toasted chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Cook bacon, reserve fat. Using the same pan, melt the butter over medium heat. Stir in the onions, celery and garlic. Cook until onions are soft and transparent. Stir the bacon, some of the bacon fat, thyme and rosemary.
Place the bread cubes into a large mixing bowl. Stir in and bacon onion mixture and toss to mix evenly. Combine the the eggs, bourbon, chicken stock and maple syrup and mix into the bread cubes. Spoon the stuffing mixture into the prepared baking dish, and pat down slightly. Bake for 40 to 45 minutes or until a knife inserted into the centre comes out clean.

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