Bread Stuffing with Crawfish, Bacon, and Collard Greens

Name: Bread Stuffing with Crawfish, Bacon, and Collard Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 227 grams sliced bacon, chopped; 6 Tbsps (3/4 stick) butter; 355 milliliters thinly sliced celery; 454 grams sliced collard greens, coarsely torn; 454 grams peeled cooked crawfish tails, thawed if frozen; 454 grams crusty country-style white bread; 79 milliliters chopped fresh parsley; 4 teaspoons chopped fresh thyme; 1 large garlic clove, minced; 237 milliliters finely chopped green bell pepper; 59 milliliters olive oil; 355 milliliters finely chopped onion; 414 milliliters low-salt chicken broth or turkey stock, heated, divided

Bread Stuffing with Crawfish, Bacon, and Collard Greens might be just the Southern recipe you are searching for. One serving contains 321 calories, 10g of protein, and 19g of fat. This recipe serves 12. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have crusty bread, parsley, onion, and a few other ingredients on hand, you can make it. It is perfect for Thanksgiving. It works best as a side dish, and is done in around 45 minutes.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Cut bottom crust and short ends off bread; discard.

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Bread

Crust

Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed).

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Bread

Crust

Place in very large bowl.

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Bowl

Add oil, thyme, and garlic; toss.

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Garlic

Thyme

Cooking Oil

Spread cubes out on large rimmed baking sheet.

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Spread

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Baking Sheet

Sprinkle with salt and pepper.

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Salt And Pepper

Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.

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Oven

Bowl

Melt butter in large skillet over medium-high heat.

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Butter

Equipment you will use

Frying Pan

Add next 3 ingredients. sauté until soft, about 10 minutes.

Add crawfish; sauté 2 minutes.

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Crawfish

Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables.

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Vegetable

Bacon

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Slotted Spoon

Frying Pan

Bowl

Pour off all but 1 tablespoon bacon fat from skillet.

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Bacon Drippings

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Frying Pan

Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes.

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Greens

Broth

Add greens and broth in skillet to vegetable mixture.

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Vegetable

Greens

Broth

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Frying Pan

Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.

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Bread Cubes

Vegetable

Parsley

Bread

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread.

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Vegetable

Butter

Bread

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Glass Baking Pan

Oven

Add remaining 3/4 cup broth; toss.

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Broth

Transfer to prepared dish. Cover with buttered foil, buttered side down.

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Aluminum Foil

Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

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Oven

Equipment

Ingredients

Servings:

227grams

sliced bacon, chopped 6Tbsps

(3/4 stick) butter 355milliliters

thinly sliced celery 454grams

sliced collard greens, coarsely torn 454grams

peeled cooked crawfish tails, thawed if frozen 454grams

crusty country-style white bread 79milliliters

chopped fresh parsley 4teaspoons

chopped fresh thyme 1large

garlic clove, minced 237milliliters

finely chopped green bell pepper 59milliliters

olive oil 355milliliters

finely chopped onion 414milliliters

low-salt chicken broth or turkey stock, heated, divided

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.