Curtis Stone Stuffing

• Meat

  • 12 slices Bacon

• Produce

  • 5 Celery stalks, cut into 1/4-inch pieces (about 2 1/4 cups
  • 1/3 cup Flat leaf parsley, fresh
  • 6 Garlic cloves
  • 8 Green onions
  • 2 large sprigs Rosemary, Fresh
  • 6 large sprigs Thyme, fresh
  • 2 Yellow onions, finely chopped (about 3 cups

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 2 1/2 cups Chicken broth, reduced sodium

• Bread & Baked Goods

  • 3 cut into 4-inch cubes 1 1/2 lb. french or italian bread

• Dairy

  • 1 cup Butter, unsalted

• Beer, Wine & Liquor

  • 3/4 cup White wine, dry

Found on havingfunsaving.com

Description

Ingredients

• 1 ½ lb. French or Italian bread, cut into ¾-inch cubes
• 12 slices bacon, coarsely chopped
• 2 yellow onions, finely chopped (about 3 cups)
• 5 celery stalks, cut into ¼-inch pieces (about 2 ¼ cups)
• 6 large sprigs of fresh thyme
• 2 large sprigs of fresh rosemary
• 6 garlic cloves, finely chopped
• ¾ cup dry white wine
• 2 ½ cups reduced-sodium chicken broth
• 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes, plus butter to coat baking dish
• 8 green onions, thinly sliced
• ⅓ cup finely chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten

Directions

• Preheat oven to 350°F. Butter a 13x9-inch baking dish.
• Spread bread on 2 large, rimmed baking sheets. Bake for about 15 minutes, or just until dried but not browned. Cool.
• Meanwhile, heat a large deep skillet over medium-high heat. Add bacon and cook, stirring often, for about 7 minutes, or until crisp. Using a slotted spoon, transfer bacon to a plate. Pour off all but ⅓ cup bacon grease.
• Add onions to same skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery, thyme and rosemary and cook, stirring occasionally, for about 4 minutes, or until onions are translucent. Stir in garlic and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown. Add wine and cook for about 4 minutes, or until wine has evaporated but vegetables are still very moist.
• Add broth and butter, bring to a simmer, and simmer for about 8 minutes, or until liquid is reduced by half. Transfer mixture to a large bowl and cool slightly; remove and discard thyme and rosemary stems.
• Stir green onions and parsley into vegetable mixture. Add bread cubes, reserved bacon, 2 tsp. salt and ½ tsp. pepper, and mix well. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil.
• Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown. Serve hot.
• Enjoy!