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Bacon, Apple and Fennel Stuffing Recipe

Bacon, Apple and Fennel Stuffing Recipe

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Ingredients

Count

Nutrition

4621

Calories

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Ingredients:

Serving

1 lb applewood-smoked bacon slices, coarsely chopped (about 4 cups)
2 3/4 cups (or more) low-salt chicken broth, divided
1/4 cup (1/2 stick) butter
4 cups finely chopped onions
6 cups 1/2-inch pieces peeled cored sweet-tart heir loom apples (such as arkansas black; about 5 large) or other sweet-tart apples (such as pink lady)
2 cups finely chopped fresh fennel bulbs
1 cup finely chopped celery
1 tsp coarse kosher salt
3/4 tsp freshly ground black pepper
3 large eggs, beaten to blend
2/3 cup chopped fresh italian parsley, divided

Directions:

Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.
Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.
Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.
Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and baconapple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4620.82 Kcal (19346 kJ)
Calories from fat	2957.28 Kcal
		% Daily Value*
Total Fat	328.59g	506%
Cholesterol	1265.86mg	422%
Sodium	6152.12mg	256%
Potassium	237.68mg	5%
Total Carbs	146.61g	49%
Sugars	21.31g	85%
Dietary Fiber	57.7g	231%
Protein	299.74g	599%
Vitamin C	289.9mg	483%
Vitamin A	37mg	1235%
Iron	28.5mg	158%
Calcium	598mg	60%

Amount Per 100 g
Calories	2058.96 Kcal (8620 kJ)
Calories from fat	1317.71 Kcal
		% Daily Value*
Total Fat	146.41g	506%
Cholesterol	564.05mg	422%
Sodium	2741.27mg	256%
Potassium	105.9mg	5%
Total Carbs	65.33g	49%
Sugars	9.5g	85%
Dietary Fiber	25.71g	231%
Protein	133.56g	599%
Vitamin C	129.2mg	483%
Vitamin A	16.5mg	1235%
Iron	12.7mg	158%
Calcium	266.5mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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