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Bacon, Thyme and Mushroom Stuffing
We’re now two steps removed from the original recipe I based last years stuffing recipe off of.  I forgot how different the types of things you can get in New York are, but this is ‘same same but different’.  Crispy salty meat, mushrooms, and herbs.
Ingredients:
10 cooked American bacon strips, broken into pieces
1 big loaf of ciabatta, cut into half in cubes
1 cup of chicken stock
3 tablespoons chopped dried chanterelle mushrooms, soaked in the stock
2 cups chopped baby bella mushrooms
2 carrots, diced
2 celery sticks, diced
1 onion, diced
1/4 cup chopped thyme
2 sticks of butter
Salt and pepper
Melt a stick of butter, and soften the onions in it.  Add the carrots, celery, and baby bella mushrooms.  Cook until soft and season with the thyme, salt and pepper.  Melt in the other stick of butter, then add the bread and toss to coat.  Pour over the stock with the dried mushrooms.  Mix well, add the bacon, and stir through.  Pop into a casserole dish, and bake for 20-30 minutes at 200C / 375F.

Bacon, Thyme and Mushroom Stuffing

We’re now two steps removed from the original recipe I based last years stuffing recipe off of.  I forgot how different the types of things you can get in New York are, but this is ‘same same but different’.  Crispy salty meat, mushrooms, and herbs.

Ingredients:

  • 10 cooked American bacon strips, broken into pieces
  • 1 big loaf of ciabatta, cut into half in cubes
  • 1 cup of chicken stock
  • 3 tablespoons chopped dried chanterelle mushrooms, soaked in the stock
  • 2 cups chopped baby bella mushrooms
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 onion, diced
  • 1/4 cup chopped thyme
  • 2 sticks of butter
  • Salt and pepper

Melt a stick of butter, and soften the onions in it.  Add the carrots, celery, and baby bella mushrooms.  Cook until soft and season with the thyme, salt and pepper.  Melt in the other stick of butter, then add the bread and toss to coat.  Pour over the stock with the dried mushrooms.  Mix well, add the bacon, and stir through.  Pop into a casserole dish, and bake for 20-30 minutes at 200C / 375F.

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Sage, Porcini and Pancetta Stuffing
I was always a bit weird about stuffing as a kid… I mean, soggy bread?  Totally gross.  Eventually I figured out the top was a “safe zone” of crusty, salty goodness, and this really added to that with crispy pancetta and a few porcini mushrooms for a really rich flavor.  Inspired by this recipe from the Food Network.
Ingredients:
1 big loaf of ciabatta, cut into half in cubes
1 cup of chicken stock
3 tablespoons chopped dried porcini mushrooms, soaked in the stock
250g pancetta, chopped and fried until crispy
2 carrots, diced
2 onions, diced
1/4 cup chopped sage
1/2 cup grated parmesan
2 sticks of butter (sorry, arteries)
Melt half the butter to the pan and soften the onions.  Add the carrots for 3-4 minutes, and then the sage and the rest of the butter until it melts.  Add in the bread, stir, and then pour over the stock with the mushrooms.  Add the pancetta and parmesan in, combine well, and pour into a casserole dish to bake at 200C / 375F for 20-30 minutes.

Sage, Porcini and Pancetta Stuffing

I was always a bit weird about stuffing as a kid… I mean, soggy bread?  Totally gross.  Eventually I figured out the top was a “safe zone” of crusty, salty goodness, and this really added to that with crispy pancetta and a few porcini mushrooms for a really rich flavor.  Inspired by this recipe from the Food Network.

Ingredients:

  • 1 big loaf of ciabatta, cut into half in cubes
  • 1 cup of chicken stock
  • 3 tablespoons chopped dried porcini mushrooms, soaked in the stock
  • 250g pancetta, chopped and fried until crispy
  • 2 carrots, diced
  • 2 onions, diced
  • 1/4 cup chopped sage
  • 1/2 cup grated parmesan
  • 2 sticks of butter (sorry, arteries)

Melt half the butter to the pan and soften the onions.  Add the carrots for 3-4 minutes, and then the sage and the rest of the butter until it melts.  Add in the bread, stir, and then pour over the stock with the mushrooms.  Add the pancetta and parmesan in, combine well, and pour into a casserole dish to bake at 200C / 375F for 20-30 minutes.

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