Turkey Stuffing with Brussels Sprouts and Bacon (Garnish)
by Editorial Staff
In the United States, traditionally, the filling for a holiday turkey is prepared separately from the bird itself, and there are several reasons for this. Firstly, this way the turkey is baked better, and secondly, the filling is much larger than the bird can accommodate, which means that it will be enough for all guests. Very stale bread is used in the preparation, so that after baking the cubes retain their shape, and the side dish looks appetizing. The bread is mixed with bacon-fried Brussels sprouts, baked chestnuts, spices, vegetables, and beaten eggs and baked until the filling is firm and browned on top. Such a delicious and aromatic side dish filled with vegetables will be a great addition not only to turkey but also to any other festive poultry or meat.
Cook: 2 hours
Servings: 8
Ingredients
- 110 g unsalted butter + extra to grease the mold
- 6 thick slices of bacon, cut into 0.5 cm thick slices.
- 450 gr. Brussels sprouts, trimmed and thinly sliced
- 1 large onion, chopped
- 4 large celery stalks, chopped
- 1 tablespoon. canned baked chestnuts, chopped
- 2 garlic cloves, minced
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 2.5 tablespoon. slightly salted chicken broth
- 2 large eggs
- 12 Art. stale multi-grain bread, cut into 1 cm cubes (approx.0.9 kg.)
- 0.5 tablespoon. chopped fresh parsley
Directions
- Preheat oven to 190 ° C. Grease a 3-liter baking dish with butter. In a large saucepan or cauldron over medium-high heat, fry the bacon, stirring occasionally, until crisp, 7-8 minutes.
- Add the Brussels sprouts and a pinch of salt and stir-fry until wilted, about 2 minutes. Transfer to a bowl. Melt 6 tablespoons in a saucepan. l. butter. Add onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon. salt and some freshly ground black pepper.
- Cook, stirring occasionally, until vegetables are tender, about 6 minutes. Add chicken stock and bring to a boil, then remove from heat. Let cool slightly, about 5 minutes. Beat the eggs in a large bowl.
- Add bread cubes, Brussels sprouts mixture, broth vegetable mixture, and parsley; stir to distribute everything evenly. Transfer the filling to the prepared baking dish, top with the remaining 2 tbsp butter and cover with foil.
- Bake the filling until it hardens, about 30 minutes. Remove foil and bake until golden brown, 25-30 minutes. Let cool for 15 minutes and serve.
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