Best Bacon Nut Stuffing Recipes

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BACON & SAUSAGE STUFFING



Bacon & Sausage Stuffing image

This recipe was inspired by my mother's stuffing recipe. It smells like heaven while you're making it, and people can never seem to get enough. -Scott Rugh, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 4h25m

Yield 20 servings.

Number Of Ingredients 13

1 pound bulk pork sausage
1 pound thick-sliced bacon strips, chopped
1/2 cup butter, cubed
1 large onion, chopped
3 celery ribs, sliced
10-1/2 cups unseasoned stuffing cubes
1 cup sliced fresh mushrooms
1 cup chopped fresh parsley
4 teaspoons dried sage leaves
4 teaspoons dried thyme
6 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1-1/4 cups chicken stock

Steps:

  • In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat., In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.

Nutrition Facts : Calories 290 calories, Fat 17g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 823mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

STUFFING WITH MUSHROOMS, LEEKS AND BACON



Stuffing With Mushrooms, Leeks and Bacon image

Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.

Provided by Melissa Clark

Categories     dinner, stuffing and dressing, side dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 12

3 tablespoons melted butter, more as needed for greasing pan
1 1/2 pounds sliced white bread or corn bread
1/2 pound thick-cut bacon
2 large leeks, trimmed and sliced (3 cups)
1 1/2 pounds mixed mushrooms, cut into bite-size pieces
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 tablespoons chopped sage
1/2 cup dry white wine
1 1/4 cups chicken stock, more as needed
1/4 cup apple cider, if using white bread
3 tablespoons chopped parsley

Steps:

  • Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
  • In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
  • Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
  • Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams

WALNUT-HERB STUFFING



Walnut-Herb Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 15

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup golden raisins
1 cup roughly chopped toasted walnuts
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 381 g, Fat 17 g, Fiber 4 g, Protein 11 g, SaturatedFat 5 g

CHESTNUT, BACON & CRANBERRY STUFFING



Chestnut, bacon & cranberry stuffing image

This festive stuffing brings together all the trimmings in one gorgeous mass

Provided by Good Food team

Categories     Side dish

Time 1h20m

Yield Makes 24 stuffing balls

Number Of Ingredients 12

100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten

Steps:

  • Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
  • Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
  • To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium

SAUSAGE NUT STUFFING CAKE



Sausage nut stuffing cake image

This basic stuffing recipe is really versatile, you can shape into small balls and cook around the bird or make one fabulous looking cake

Provided by Mary Cadogan

Categories     Dinner, Side dish

Time 1h10m

Number Of Ingredients 12

2 tbsp olive oil
25g butter
3 shallots , finely chopped
2 sticks celery , finely chopped
100g white breadcrumbs
500g good-quality sausagemeat
50g roughly chopped walnuts , plus extra to serve
grated zest 1 small orange
1 tbsp chopped sage leaves, or 1 tsp dried
1 egg , beaten
8 rashers rindless streaky bacon
handful chopped parsley , to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
  • Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
  • Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.

Nutrition Facts : Calories 350 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

WALNUT STUFFING



Walnut Stuffing image

Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
2 garlic cloves, chopped
1/4 cup butter
4 cups soft bread crumbs
1-1/2 cups coarsely chopped walnuts, toasted
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs or 1/2 cup egg substitute
1/2 cup chicken broth

Steps:

  • In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

Nutrition Facts :

ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING



Roast chicken with couscous & pine nut stuffing image

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 13

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nut
140g dried apricot , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Steps:

  • Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
  • Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
  • Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
  • Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26.3 grams protein, Sodium 1.32 milligram of sodium

BACON NUT STUFFING



BACON NUT STUFFING image

Categories     Vegetable     Bake     Christmas     Thanksgiving     Dinner     Stuffing/Dressing     Christmas Eve

Yield 7 Cups

Number Of Ingredients 9

1 lb slab or sliced bacon
4 cups coarsely chopped onion
1 cup dry white wine (chicken or vegetable stock or water substitute)
2 tsp chopped garlic
4 cups fresh bred crumbs
1 cup pine nuts
2 tsp fresh thyme (or 1 Tbsp dry)
2 bay leaves
Salt and freshly ground black pepper

Steps:

  • If using slab bacon, cut into 1/2-inch cubes; if using sliced bacon, coarsely chop. Cook bacon in large skillet over medium heat,stirring or turning until crisp, about 10 min. Remove bacon and drain (leave fat in pan), dry and crumble. Remove all but 3 tbsp fat from pan and on medium heat cook onion, stirring, until softened, about 5 min. Add wine (or substitute), bring to simmer; cook for 2 to 3 min. Add garlic, bread crumbs, pine nuts, thyme, bay leaves,bacon; remove from heat. Season to taste with salt and pepper. Makes 7 cups (enough for a 12-lb bird). Pack into turkey if desired before roasting or bake in an ovenproof glass or enameled baking dish for about 45 min. at 350 to 400 degrees.

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