Turkey Stuffing with Brussels Sprouts and Bacon (side dish)

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 6 - 8

In the United States, traditionally, the stuffing for a holiday turkey is prepared separately from the bird itself, for several reasons. First, it helps the turkey cook through better, and second, it creates significantly more stuffing than the bird itself can hold, ensuring there's enough for all guests. Very stale bread is used to ensure the cubes retain their shape after baking, making the side dish look appetizing. The bread is mixed with bacon-seared Brussels sprouts, roasted chestnuts, herbs, vegetables, and beaten eggs, and baked until the stuffing is set and golden brown on top. This delicious and flavorful, vegetable-filled side dish makes a great complement not only to turkey but to any other holiday bird or meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110g unsalted butter, plus extra for greasing the pan
6 thick slices bacon, cut into 0.5 cm thick pieces.
450 g Brussels sprouts, trimmed and thinly sliced
1 large onion, chopped
4 large stalks celery, chopped
1 cup canned roasted chestnuts, chopped
2 cloves garlic, crushed
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
2.5 cups lightly salted chicken broth
2 large eggs
12 cups stale multigrain bread, cut into 1cm cubes (about 0.9 kg)
0.5 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, celery, chestnuts, multigrain bread, eggs, thyme, sage, bacon

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease a 3-quart baking dish with butter.
In a large saucepan or Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until crisp, 7-8 minutes. Add the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Transfer to a bowl.

Melt 6 tablespoons of butter in a saucepan. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from heat. Let cool slightly, about 5 minutes.
Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprout mixture, vegetable broth mixture, and parsley; stir to distribute evenly. Transfer the filling to the prepared baking dish, top with the remaining 2 tablespoons of butter, and cover with foil.
Bake the filling until set, about 30 minutes. Remove the foil and bake until golden brown, 25-30 minutes. Let cool for 15 minutes and serve.

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