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


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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


    Bacon, Leek and Mushroom Stuffing

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Bacon, Leek and Mushroom Stuffing Empty Bacon, Leek and Mushroom Stuffing

    Post by Lobo Mon 27 Feb 2017, 9:56 pm

    Bacon, Leek and Mushroom Stuffing Img34l
    Bacon, Leek and Mushroom Stuffing
    ★★★★★ ★★★★★


    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Servings: 10 to 12
    Use our sourdough stuffing mix plus a combination of your favorite wild mushrooms, such as trumpet and shiitake, to make this dish your own. If you are a bacon lover, you can double the quantity of bacon if you like.


    Ingredients:


    • 1/4 lb. (125 g) bacon, cut into 1-inch (2.5-cm) pieces
    • 3 Tbs. extra-virgin olive oil
    • 1 1/2 lb. (750 g) assorted wild mushrooms, stemmed and sliced
    • Kosher salt and freshly ground pepper
    • 3 large leeks, white and pale green parts, thinly sliced
    • 3 celery stalks, diced
    • 1 package sourdough stuffing
    • 3 to 4 cups (750 ml to 1 l) chicken or turkey stock, warmed

    Directions:

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

    In a large sauté pan, arrange the bacon in a single layer. Place the pan over medium-high heat and cook the bacon, turning occasionally, until it is browned but not crispy, about 5 minutes. Transfer the bacon to a paper towel–lined plate to drain. Pour the bacon fat from the pan into a heatproof measuring cup.

    Return 1 Tbs. of the fat to the same pan and reserve the rest. Reduce the heat to medium and add 1 Tbs. of the olive oil to the pan. Add the mushrooms and sauté until tender and lightly browned, about 6 minutes. Season with salt and pepper and transfer the mushroom mixture to a bowl. In the same pan over medium heat, warm another 1 Tbs. of the reserved bacon fat and the remaining 2 Tbs. olive oil. Add the leeks and celery and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Season with salt and pepper.

    Transfer the leek and celery mixture to a very large bowl. Add the sourdough stuffing and stir until well combined. Add the stock 1/2 cup (125 ml) at a time, tossing the mixture constantly, making sure the stock 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 soggy. You may not need all of the stock. Add the mushrooms and bacon and toss gently until well combined.

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

    Williams-Sonoma Test Kitchen

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