Tuesday, November 22, 2011

Victorian Stuffing


1 pound slab bacon, diced and fried crisp
6 ribs celery, diced
1 white or yellow onion, diced
6 cloves garlic, minced
2 boxes seasoned cubed bread stuffing mix
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons sage
1 tablespoon dry thyme
1 good handful of fresh parsley, chopped
2 cans chicken broth
½ cup Marsala wine
1 stick butter, melted
4 Granny Smith apples, peeled and diced
1 cup craisins
1 cup chopped pecans

In a Dutch oven or soup pot on medium high heat, cook the bacon until crisp. Remove and set aside. Remove excess fat from pan. In about a tablespoon of bacon fat, sauté vegetables and garlic until tender.
Add the seasoned bread cubes and mix in well. Add all the seasonings and stir to incorporate. Stir in melted butter. Add wine and broth and stir until the mixture is fairly wet. Add the fruit and nuts.
If you stuff your turkey, be sure to check with a thermometer to reach 165 degree F. for a safe doneness in a stuffed bird. Or--Bake covered in a casserole dish at 350 degrees for 30 minutes. Remove foil and allow to brown lightly on top for about 8 to 10 minutes and remove.