Bacon & Apple Stuffing Recipe

Bacon & Apple Stuffing Recipe

Serves 15-20 
Prep time: 30-60 minutes 
Cook time: 55 minutes 
Cool time: 10 minutes 
You’ll need: 15x10” baking dish

INGREDIENTS 
2 (12-ounce) packages bacon, chopped
12 tablespoons unsalted butter, plus extra for greasing the dish
4 celery ribs, chopped
2 medium onions, chopped finely
2 Granny Smith apples, peeled, cored, and cut into 1/2” cubes
1/2 cup fresh parsley, chopped finely*
3 tablespoons fresh sage, chopped finely
3 tablespoons fresh thyme, chopped finely
1 tablespoon fresh marjoram, chopped finely
2 (24-ounce) loaves white sandwich bread, cut into 1/2” cubes, dried**
5 cups chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons black pepper 

*Tip: Substitute a teaspoon of dried herbs for every tablespoon of fresh herbs.

**Drying Tip: Spread the bread cubes on baking sheets, and place in a pre-heated 300°F oven for 30-60 minutes. Allow them to cool before using in the recipe.

INSTRUCTIONS

1. Grease a 15x10” baking dish with butter and set aside.
2. Place rack in the center of oven, and pre-heat to 400°F.
3. In a large skillet over medium heat, cook bacon until crisp, about 12 minutes, then transfer to a paper towel-lined plate. Drain and discard grease.
4. Melt butter in the skillet, then sauté celery, onion and apples until softened, about 10 minutes.
5. Add parsley, sage, thyme and marjoram. Cook until fragrant, about 1 minute, then transfer the mixture to a large bowl.
6. Add bacon, bread cubes, chicken broth, eggs, salt and pepper to the large bowl and toss gently to evenly combine ingredients.
7. Pour mixture into the baking dish, and cover with foil. Bake for 25 minutes, then remove foil and bake again until golden brown, about 30 minutes.
8. Cool for 10 minutes before serving.

Tip: To make up to 24 hours ahead, assemble stuffing in the dish, then cover tightly with plastic wrap and refrigerate. Let stuffing sit at room temperature for 30 minutes, and remove plastic wrap before baking.

Macaroni and Cheese

Macaroni and Cheese

Total Time:
55 min

Prep
15 min

Cook
40 min

Ingredients:
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:

Preheat the oven to 350 degrees F.


Cook the macaroni until still slightly firm. Drain and set aside.


In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.


Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.


Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Macaroni and Cheese and Sliders Bar:
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving

Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.


In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.


Use a fork to crumble the gorgonzola.


Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.