Cider, Bacon, And Golden Raisin Stuffing
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
56
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 cups
Apple Cider1 cup
Apple Cider Vinegar2
Galas2 tsps
Thyme (chopped)1.5 tsps
Kosher Salt1.25 cups
Chicken Broth (plus more if needed)2 large
EggDirections:
1
Preheat oven to 325ºF
2
Butter a 13x9x2" baking dish
3
Arrange bread cubes in a single layer on 2 rimmed baking sheets
4
Toast, stirring occasionally, until dry and crisp, 25–30 minutes
5
Let cool, then transfer to a very large bowl
6
Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes
7
Remove from heat and set aside
8
Bring raisins, vinegar, and 2 Tbsp
9
Water just to a simmer in a small skillet over medium heat to warm through
10
Transfer to a small bowl; let cool, then drain
11
Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp
12
Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet)
13
Heat 1/4 cup butter in same skillet over medium-high until melted
14
Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10–12 minutes
15
Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine
16
Mix in reserved cider and 1 1/4 cups broth
17
Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry
18
Transfer to prepared baking dish
19
Bake stuffing until cooked through and golden brown on top, about 1 hour
20
Preheat oven to 325ºF
21
Butter a 13x9x2" baking dish
22
Arrange bread cubes in a single layer on 2 rimmed baking sheets
23
Toast, stirring occasionally, until dry and crisp, 25–30 minutes
24
Let cool, then transfer to a very large bowl
25
Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes
26
Remove from heat and set aside
27
Bring raisins, vinegar, and 2 Tbsp
28
Water just to a simmer in a small skillet over medium heat to warm through
29
Transfer to a small bowl; let cool, then drain
30
Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp
31
Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet)
32
Heat 1/4 cup butter in same skillet over medium-high until melted
33
Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10–12 minutes
34
Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine
35
Mix in reserved cider and 1 1/4 cups broth
36
Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry
37
Transfer to prepared baking dish
38
Bake stuffing until cooked through and golden brown on top, about 1 hour
39
Do Ahead Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill
40
Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill