Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing

Name: Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 2 Tbsps (1/4 stick) butter, melted; 710 milliliters chopped celery; 420 grams roasted whole chestnuts, coarsely broken; 2 liters dried corn bread stuffing mix (from two 16-ounce packages); 237 milliliters chopped dried apples; 2 teaspoons dried rubbed sage; 1 Tbsp chopped fresh thyme; 414 milliliters (or more) low-salt chicken broth; 946 milliliters chopped onions

Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing might be just the side dish you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 527 calories, 9g of protein, and 14g of fat. This recipe serves 12. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe is typical of Southern cuisine. If you have thyme, rubbed sage, low-salt chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Pour off all but 2 tablespoons drippings from skillet.

Equipment you will use

Frying Pan

Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes.

Ingredients you will need

Vegetable

Celery

Onion

Equipment you will use

Frying Pan

Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Ingredients you will need

Vegetable

Chestnuts

Apple

Bacon

Thyme

Sage

Add corn bread stuffing mix to chestnut mixture.

Ingredients you will need

Cornbread Stuffing

Chestnuts

Mix in 1 3/4 cups broth.

Ingredients you will need

Broth

Drizzle with butter.

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Butter

Loosely fill main cavity and neck cavity of turkey with stuffing.

Ingredients you will need

Stuffing

Whole Turkey

Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down.

Ingredients you will need

Stuffing

Butter

Broth

Equipment you will use

Baking Pan

Aluminum Foil

Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish.

Ingredients you will need

Stuffing

Whole Turkey

Equipment you will use

Oven

Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Oven

Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).

Ingredients you will need

Stuffing

Broth

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

Ingredients you will need

Stuffing

Equipment you will use

Aluminum Foil

Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2Tbsps

(1/4 stick) butter, melted 710milliliters

chopped celery 420grams

roasted whole chestnuts, coarsely broken 2liters

dried corn bread stuffing mix (from two 16-ounce packages)237milliliters

chopped dried apples 2teaspoons

dried rubbed sage 1Tbsp

chopped fresh thyme 414milliliters

(or more) low-salt chicken broth 946milliliters

chopped onions

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 Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.