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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Gluten-Free Stuffing with Bacon and Kale

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Gluten-Free Stuffing with Bacon and Kale Empty Gluten-Free Stuffing with Bacon and Kale

    Post by Lobo Wed Jan 20, 2016 11:01 pm

    Gluten-Free Stuffing with Bacon and Kale Img71l
    Gluten-Free Stuffing with Bacon and Kale
    Gluten-Free Stuffing with Bacon and Kale Translucent
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    Prep Time: 15 minutes
    Cook Time: 60 minutes
    Servings: 12
    Those who avoid eating gluten don’t need to be deprived of the quintessential Thanksgiving side when they use our gluten-free stuffing mix. The addition of hearty kale and fragrant bacon means that everyone will be fighting over the last serving.






    • 104

    Ingredients:


    • 2 bunches kale, stems removed and leaves coarsely chopped
    • 1/2 tsp. salt, plus more, to taste
    • 5 Tbs. extra-virgin olive oil
    • 1 lb. (500 g) bacon, diced
    • 1 yellow onion, diced
    • 3 celery stalks, diced
    • 1/2 tsp. kosher salt
    • Freshly ground pepper, to taste
    • 1 package Gluten-Free Stuffing
    • 3 1/2 to 4 cups (875 ml to 1 l) chicken or turkey stock, warmed

    Directions:

    Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

    In a large sauté pan over medium-high heat, add the kale and salt to taste and cook until the kale is wilted but still bright green, 3 to 5 minutes. Transfer the kale to a plate and set aside.

    In the same pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the bacon and cook, stirring occasionally, until evenly browned, about 6 minutes. Transfer the bacon to a paper towel–lined plate to drain.

    In the same sauté pan over medium-high heat, add the remaining 3 Tbs. olive oil. Add the onion, celery, salt and pepper and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Transfer the onion mixture to a very large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock. Fold in the cooked bacon and kale.

    Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest 10 minutes before serving. Serves 10 to 12.

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