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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


    Smoky Bacon-Biscuit Dressing

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

    Smoky Bacon-Biscuit Dressing Empty Smoky Bacon-Biscuit Dressing

    Post by Lobo Sat 16 Jan 2016, 10:47 pm

    Smoky Bacon-Biscuit Dressing Img54l
    Smoky Bacon-Biscuit Dressing
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    Prep Time: 30 minutes
    Cook Time: 60 minutes
    Servings: 10
    In this savory dressing, homemade cream biscuits stand in for the traditional bread, while crispy bacon adds delicious smoky flavor. For the biscuit recipe, click on the link at left.






    • 883

    Ingredients:


    • Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
    • 1 lb. sliced smoky bacon, cut into 1-inch pieces
    • 2 yellow onions, diced
    • 5 celery stalks, diced
    • 8 oz. white button mushrooms, brushed clean and sliced
    • 1/4 cup chopped fresh flat-leaf parsley
    • 2 Tbs. chopped fresh sage
    • 2 Tbs. chopped fresh thyme
    • Salt and freshly ground pepper, to taste
    • 5 cups chicken stock

    Related Recipes


    Smoky Bacon-Biscuit Dressing Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Position a rack in the lower third of an oven and preheat to 350°F.

    Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.

    In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.

    Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine.

    Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10.
    Williams-Sonoma Kitchen.
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