CHESTNUT, BACON, APPLE
CORN BREAD STUFFING
Can be baked separately or inside turkey....
Serves 10 To 12
1/2 lb thick cut bacon slices, cut crosswise into 1/2-inch wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 Tbsp chopped fresh thyme
1 1/2 tsp dried rubbed sage
2 (7.4 oz) jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix
1 3/4 cups (or more) canned low salt chicken broth
2 Tbsp butter, melted
Cook bacon in heavy large skillet over medium high heat until brown and
crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all
but 2 Tbsp drippings from skillet. Add onions and celery to skillet.
Cover and cook over medium heat until vegetables are soft, stirring
occasionally, about 12 min. Add vegetables to bacon; mix in apples,
thyme and sage, then chestnuts. (Can be made 1 day ahead. Cover; chill.
Reheat to lukewarm before continuing.)
Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth
(or more if mixture seems too dry). Drizzle with melted butter. If
baking separately, preheat oven to 350° and butter 13x9x2-inch glass
baking dish. Spoon stuffing mixture into prepared dish; drizzle butter
over. Cover with buttered foil, butter side down. Bake until heated
through, about 40 min. Uncover and bake until top is slightly crispy and
golden, about 20 min longer.
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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