Almond Bacon Bread Stuffing Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
• Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
• Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
• Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
• Bake in the preheated oven until tops are crispy, about 25 minutes.

Steps:

• Fry bacon in a large skillet. Reserve 1 Tbsp of bacon drippings.
• In a large skillet, saute celery and onion in 1 tablespoon bacon drippings until tender.
• Add almonds to frying pan and heat over medium-high heat until lightly toasted.
• Combine all ingredients, mixing well.
• Place in 9x13 inch casserole (or stuff chicken/turkey)
• Cover and bake at 350 for 30-40 minutes.
• Note: cook time is different if stuffing a bird with it. Cook bird as normal, allow for a bit more time when stuffed.

Steps:

• Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes. , Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.

Steps:

• 1. in a sauce pan, melt butter, add all ingredients into a 9x13 baking dish, pour melted butter over bread crumbs, give it a quick stir, place in the oven at *350 for 45 min to an 1 hr.

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in large bowl. Pour broth over; let stand until bread absorbs most of broth.
• Melt butter in heavy large Dutch oven over medium heat. Add onions, celery and bell pepper and sauté until vegetables are tender but not brown, about 15 minutes. Mix in almonds, poultry seasoning and sage and sauté 5 minutes longer. Mix in apricots. Add vegetable to bread mixture; season to taste with salt and pepper. Cool 15 minutes. Mix eggs into stuffing. Transfer stuffing to prepared dish.
• Bake stuffing until golden on top and cooked through, about 1 hour.

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Steps:

• Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes or until partially dried, tossing occasionally. , Meanwhile, in a large skillet, saute the onions, apple, ham, celery and seasonings in butter for 15 minutes or until onions and apples are tender. Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. , Place in a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until heated through and lightly browned.