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RECIPE
16 INGREDIENTS21 STEPS2HR 50MIN

Orange, Bacon & Maple Glazed Stuffing

5.0
3 Ratings
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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.
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With the power of orange zest and candied bacon, I present thanksgiving stuffing - but elevated. This crispy-yet-tender stuffing is packed with both classic flavor and exciting twists. It will certainly take center place at your Thanksgiving table this year!
2HR 50MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Candied Bacon

12 oz
2
Oranges , zested, divided
1/4 cup
1 Tbsp
Ground Cinnamon

Stuffing

1 loaf
(1 lb)
Brioche
day old
1/2 cup
2
Large  Eggs
1 1/2 cups
Chicken Stock , divided
2
4 stalks
3/4 cup
1/2 cup
Rosemary Leaves
1/3 cup
to taste

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Nutrition Per Serving

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CALORIES
667
FAT
41.6 g
PROTEIN
19.3 g
CARBS
56.9 g

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 (12 ounce) over a cake rack, place over a deep sheet pan.
Step 5
Cover bacon with Maple Syrup (1/4 cup), Ground Cinnamon (1 tablespoon), and Orange (1/2). Bake for 15-20 minutes or until crispy.
Step 6
Finely dice Celery (4 stalk).
Step 7
Roughly dice Yellow Onion (2).
Step 8
De-stem and roughly chop Rosemary Leaves (15 gram), Fresh Thyme (15 gram), and Fresh Sage (25 gram).
Step 9
Bunch up your Fresh Parsley (50 gram) and roughly chop.
Step 10
Roughly chop maple bacon. Reserve bacon drippings from the bottom of the pan.
Step 11
Melt Butter (125 gram) 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 (1 1/2 cup) and stir to hydrate the bread.
Step 15
Whisk remaining broth and Egg (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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Nutrition Per Serving
Calories
667
% Daily Value*
Fat
41.6 g
53%
Saturated Fat
18.2 g
91%
Trans Fat
0.1 g
--
Cholesterol
144.2 mg
48%
Carbohydrates
56.9 g
21%
Fiber
13.8 g
49%
Sugars
24.4 g
--
Protein
19.3 g
39%
Sodium
756.4 mg
33%
Vitamin D
0.6 µg
3%
Calcium
109.9 mg
8%
Iron
3.8 mg
21%
Potassium
364.5 mg
8%
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