Brown Butter Apple, Leek and Jones Bacon Stuffing

SERVINGS

10

PREP TIME

45 min

TOTAL TIME

90 min

GLUTEN FREE

YES



A classic stuffing recipe with the ideal balance of sweet, savory and satisfying.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients
1 large or 2 small regular or gluten-free baguettes (1 pound total), cut into 1-inch cubes
8 slices Jones Dairy Farm Dry Aged Cherry Hardwood Bacon, chopped
3 leeks, white portion only, sliced in half, washed, and chopped
2 celery ribs, chopped
1 large shallot, chopped
Salt and pepper to taste
2 cloves garlic, minced
1/4 cup butter
2 apples, peeled, cored and chopped
1 tablespoon fresh sage, chopped
1/2 cup dried cherries or cranberries
2 - 2-1/4 cups chicken broth
DIRECTIONS
Preheat oven to 350°F. Spray 9x13" baking dish with nonstick spray and set aside. Place baguette cubes onto 2 baking sheets; bake until golden brown, 15-20 minutes, rotating pans halfway through. Remove from oven; let cool completely on baking sheet.

Meanwhile, heat large skillet over medium heat and cook bacon until crisp. Remove to paper towel-lined plate to drain then remove all but 2 tablespoons bacon grease. Add leeks, celery and shallot to skillet, season with salt and pepper, and sauté until tender, 10 minutes. Add garlic and sauté for 1 more minute. Remove mixture to very large bowl and set aside.

Add butter to medium skillet. When foaming occurs, start swirling skillet until butter turns caramel brown. Add apples and season with salt and pepper. Sauté until crisp-tender, about 5-7 minutes. One minute before apples are done, add chopped sage then stir to combine.

Add apples, bread cubes, cooked bacon, and dried cherries to leek and celery mixture then drizzle in 2 cups chicken broth and stir to combine. If you like a more moist stuffing, add up to 1/4 cup more chicken broth. Transfer mixture to prepared baking dish and bake 40-45 minutes, or until golden brown and crisp on top. Check after 20 minutes. If stuffing starts to brown too quickly, loosely place foil on top then continue baking.

To make ahead: Complete recipe through sautéing the apples a day ahead of time then refrigerate recipe components separately. Store bread cubes in an airtight bag or container. When ready to bake, follow directions to combine all components and add chicken broth.

Ingredients

Directions

1 large or 2 small regular or gluten-free baguettes (1 pound total), cut into 1-inch cubes
8 slices Jones Dairy Farm Dry Aged Cherry Hardwood Bacon, chopped
3 leeks, white portion only, sliced in half, washed, and chopped
2 celery ribs, chopped
1 large shallot, chopped
Salt and pepper to taste
2 cloves garlic, minced
1/4 cup butter
2 apples, peeled, cored and chopped
1 tablespoon fresh sage, chopped
1/2 cup dried cherries or cranberries
2 - 2-1/4 cups chicken broth
Preheat oven to 350°F. Spray 9x13" baking dish with nonstick spray and set aside. Place baguette cubes onto 2 baking sheets; bake until golden brown, 15-20 minutes, rotating pans halfway through. Remove from oven; let cool completely on baking sheet.

Meanwhile, heat large skillet over medium heat and cook bacon until crisp. Remove to paper towel-lined plate to drain then remove all but 2 tablespoons bacon grease. Add leeks, celery and shallot to skillet, season with salt and pepper, and sauté until tender, 10 minutes. Add garlic and sauté for 1 more minute. Remove mixture to very large bowl and set aside.

Add butter to medium skillet. When foaming occurs, start swirling skillet until butter turns caramel brown. Add apples and season with salt and pepper. Sauté until crisp-tender, about 5-7 minutes. One minute before apples are done, add chopped sage then stir to combine.

Add apples, bread cubes, cooked bacon, and dried cherries to leek and celery mixture then drizzle in 2 cups chicken broth and stir to combine. If you like a more moist stuffing, add up to 1/4 cup more chicken broth. Transfer mixture to prepared baking dish and bake 40-45 minutes, or until golden brown and crisp on top. Check after 20 minutes. If stuffing starts to brown too quickly, loosely place foil on top then continue baking.

To make ahead: Complete recipe through sautéing the apples a day ahead of time then refrigerate recipe components separately. Store bread cubes in an airtight bag or container. When ready to bake, follow directions to combine all components and add chicken broth.