Country Bread Stuffing With Goat Cheese, Kale And Bacon
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5 tbsps
Canola Oil2 large
Egg7 cups
Chicken Stock (homemade)3 tbsps
Sage (finely chopped fresh)1 tbsp
Honey (optional)2 medium
Carrot (peeled and finely diced)2 medium
Celery (stalks, finely diced)1 medium
Onion (spanish, finely diced)3 cloves
Garlic (finely chopped)Directions:
1
Preheat the oven to 375 degrees F
2
Butter a large baking dish and set aside
3
Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat
4
Add half of the bread cubes and saute until lightly golden brown on all sides, 3 to 5 minutes
5
Season with salt and pepper and transfer to a baking sheet
6
Heat 2 more tablespoons of the oil and repeat with the remaining bread
7
Return the pan to the stove over medium heat
8
Add the remaining 1 tablespoon oil and the bacon and cook until the bacon is golden brown and crisp, about 5 minutes
9
Transfer the bacon with a slotted spoon to a plate lined with paper towels
10
Add the butter to the pan with the rendered bacon fat over medium heat
11
Once melted, add the carrots, celery and onions and cook until soft, about 5 minutes
12
Add the garlic and pepper flakes and cook for 30 seconds
13
Add the kale and cook until wilted, about 2 minutes
14
Remove and cool slightly
15
Put the bread cubes in a large bowl with the cooled vegetable mixture
16
In a separate bowl, whisk the eggs until smooth and add to the bread
17
Add the stock, making sure the mixture is very, very wet
18
Sprinkle with salt and pepper and fold in the goat cheese, parsley, sage and reserved bacon
19
Transfer to the prepared pan and add the honey if using
20
Bake until golden brown and crispy on top and cooked through, about 35 minutes
21
Remove and let rest 15 minutes before serving