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Orange, Bacon & Maple Glazed Stuffing
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16 INGREDIENTS • 21 STEPS • 2HRS 50MINS

Orange, Bacon & Maple Glazed Stuffing

Recipe

5.0

3 ratings
With the power of orange zest and candied bacon, I present thanksgiving stuffing - but elevated. This crispy-yet-tender Orange, Bacon & Maple Stuffing recipe is packed with both classic flavor and exciting twists. It will certainly take center place at your Thanksgiving table this year!
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With the power of orange zest and candied bacon, I present thanksgiving stuffing - but elevated. This crispy-yet-tender Orange, Bacon & Maple Stuffing recipe is packed with both classic flavor and exciting twists. It will certainly take center place at your Thanksgiving table this year!
author_avatar
Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.

2HRS 50MINS

Total Time

$4.13

Cost Per Serving

Ingredients

Servings
6
us / metric
Candied Bacon
Bacon
340 g
Bacon
Orange
2
Oranges, zested, divided
Maple Syrup
4 Tbsp
Maple Syrup
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Stuffing
Brioche
1 loaf
(1 lb)
Brioche
day old
Butter
125 g
Butter
Egg
2
Large Eggs
Chicken Stock
360 mL
Chicken Stock, divided
Yellow Onion
2
Small Yellow Onions
Celery
4 stalks
Celery
Fresh Parsley
50 g
Fresh Parsley
Fresh Sage
25 g
Fresh Sage
Rosemary Leaves
15 g
Rosemary Leaves
Fresh Thyme
15 g
Fresh Thyme
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
667
Fat
41.6 g
Protein
19.3 g
Carbs
56.9 g
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author_avatar
Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.

Cooking Instructions

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step 1
Preheat Oven to 250 degrees F (120 degrees C).
step 2
Tear up the Brioche (1 loaf) and spread out over a baking sheet. Put into the oven to bake for 1 hour or until completely dry and crispy. Set aside.
step 3
Preheat Oven to 375 degrees F (180 degrees C).
step 4
Lay Bacon (340 g) over a cake rack, place over a deep sheet pan.
step 5
Cover bacon with Maple Syrup (4 Tbsp), Ground Cinnamon (1 Tbsp), and Orange (1/2). Bake for 15-20 minutes or until crispy.
step 6
Finely dice Celery (4 stalks).
step 7
Roughly dice Yellow Onions (2).
step 8
De-stem and roughly chop Rosemary Leaves (15 g), Fresh Thyme (15 g), and Fresh Sage (25 g).
step 9
Bunch up your Fresh Parsley (50 g) and roughly chop.
step 10
Roughly chop maple bacon. Reserve bacon drippings from the bottom of the pan.
step 11
Melt Butter (125 g) in a heavy pan over medium heat, add onions, celery, and cook until they become translucent for 10-15 minutes.
step 12
Into the pot add in the dried brioche and bacon.
step 13
Add in chopped herbs, stir to combine. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 14
Pour in the Chicken Stock (360 mL) and stir to hydrate the bread.
step 15
Whisk remaining broth and Eggs (2) together. Add to the bread mixture.
step 16
Grate Orange (1) over the whole mixture- stir to combine.
step 17
Grease a baking dish with bacon grease, then pour in the bread mixture.
step 18
Bake, covered with aluminum for 40 minutes.
step 19
Bake uncovered for an additional 15-20 minutes or until golden brown and crispy.
step 20
Finish with more zest from the Orange (1/2) and fresh parsley.
step 21
Serve right away or keep covered until ready to serve.

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