Filling with bacon and parmesan (side dish)
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Bread stuffing (stuffing) is considered an essential side dish for a holiday turkey in American cuisine, although it's baked separately from the bird itself: this way, you can prepare much more stuffing, and the turkey cooks better. The most delicious thing about separately baked stuffing is the amazing golden crust on the surface. The simplest version of stuffing, which everyone will love, is bread cubes mixed with cheese, fried bacon, and plenty of green onions. Everything is baked in an egg wash until the stuffing is set and golden brown. To save time in the kitchen on your holiday, you can prepare this side dish in advance and store it in the refrigerator, then reheat it in the oven just before serving.
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.
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 pieces
- 2 large onions, chopped
- 1 bunch green onions, thinly sliced (white parts separated from green parts)
- 1 tbsp chopped fresh rosemary
- 3 cups lightly salted chicken broth
- 2 large eggs
- 1 tbsp. grated parmesan
- 0.5 cup chopped fresh parsley
- Coarsely ground black pepper
- 1 loaf (0.9 kg) stale white bread with crust, cut into 1 cm cubes (about 16 cups)
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Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Grease a shallow 3-quart (2-quart) baking dish with butter. In a large nonstick skillet, cook the bacon over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onion and green onion (white parts only), and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from heat.
- Beat the eggs in a large bowl. Stir in the Parmesan, parsley, and 1 tablespoon of black pepper. Stir in most of the green onions, except for 2 tablespoons. Add the bread cubes and bacon mixture.
- Place in the prepared baking dish and scatter 2 tablespoons of butter over the surface. Cover with foil and bake for 30 minutes. Then uncover and bake until golden brown on the surface, another 20-30 minutes. Sprinkle with the remaining green onions.
Note
Prepare the filling 2-3 days ahead of serving; cover with foil and refrigerate. Reheat in the oven at 160°C (325°F), covered with foil, until heated through, then drizzle with broth or melted butter if the casserole looks dry. Bake, uncovered, for a few more minutes until crisp.
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