Brussel Sprout and Bacon Stuffing


The truth is bacon does make everything better. This elevated and savory brussel sprout dish will shine when it reaches your holiday table.

TYPE SIDE DISH
SERVES 4
DIFFICULTY EASY
PREP TIME 10 MIN
COOK TIME 1 HOUR 20 MINUTES

Ingredients

  • 1 pound of brussel sprouts, cut in half
  • 4 slices of thick-cut bacon, cut into pieces
  • 2 cups of stale sourdough bread, sliced into cubes
  • 1 tablespoon of fresh sage, chopped
  • 1 tablespoon of fresh thyme, chopped
  • 2 cloves of garlic, minced
  • ¼ cup parsley, chopped
  • 1 cup of low-sodium chicken stock
  • 1 stick of unsalted butter, divided
  • 1 small onion, diced
  • 1 egg
  • salt and pepper to taste

Directions

  1. Preheat the oven to 375°F.
  2. Use 1 tablespoon of butter to grease the All-Clad C2 Copper Oval au Gratin and set it aside.
  3. In an All-Clad C2 Copper 3 Quart Sauteuse, add the bacon and turn the heat to medium. Let the bacon brown slowly and render down the fat. Continue to cook until the bacon is crispy about 7 to 9 minutes.
  4. Add the brussel sprouts and a 1/4 teaspoon of salt. Cook, stirring the mixture, for about 2 to 3 minutes or until the sprouts have wilted. Remove to a mixing bowl and reserve.
  5. Using the same sauteuse pan, melt 6 tablespoons of butter over medium-low heat. Add the onion, sage, thyme, and garlic to the pan. Season with salt and pepper. Add the chicken broth and bring to a simmer. Remove from the heat and let cool for 5 minutes.
  6. Whisk the egg in a large mixing bowl. Add the bread crumbs, parsley, brussel sprout mixture, and herb broth mixture. Stir well to combine completely. Transfer to the prepared oval baker.
  7. Slice the remaining tablespoon of butter and scatter across the top of the mixture. Cover with foil and bake for 30 minutes.
  8. After 30 minutes, remove the foil from the pan, and return to the oven for 20 more minutes or until golden brown on top. Remove from the oven and serve hot.

Pro Tip:

You can swap out the sourdough bread for another bread of your liking but keep in mind the bread must be able to be cubed.

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