I love traditional dishes but once
in a while I like to change things up. I
usually stuff the turkey with my grandmother’s recipe but this year I decided
to try a stuffing recipe in “What to Cook & How to Cook it” by Jane Hornby. Instead of stuffing a turkey, I
will be serving these individual parcels of stuffing goodness. You can make the stuffing parcels in advance
and freeze them. On Thanksgiving day,
simply thaw them in the refrigerator and cook as directed.
Bacon & Leek Stuffing
yields 12 parcels
Ingredients
- 6 slices bread
- 6 slices bacon
- 2 leeks, thinly sliced
- 1 onion, chopped
- 1 egg
- ½ teaspoon thyme
- Salt & Pepper
- Olive oil
Directions
Preheat oven to 425°F
Remove the though green leaves of the leeks
and slice them. Once slice, place the
slices in a colander and run under cold water to wash out any dirt left
behind. Drain all excess water.
In a pan, heat up the olive oil over medium
heat.
Brown the leeks and the onion. Once cooked, set aside to cool.
Meanwhile, place the bread, thyme, and a
pinch of salt & pepper. Pulse to
chop the bread.
In a small bowl, lightly beat the egg and
incorporate to the bread mixture.
Mix in the onion and leek to the bread
mixture.
Cut each slice of bacon in half.
Scoop the stuffing and form 12 golf ball size
balls.
Wrap the bacon around each stuffing ball and
place on a parchment paper lined baking sheet.
Cook for 20 minutes, turning after the first
10 minutes.
Bon Appétit!
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