Festive Bacon Stuffing: Your New Favorite Christmas Recipe!
The holidays are a wonderful time to enjoy the savory flavors of the winter season. Few dishes bring together as many of these seasonal edibles as this deliciously flavorful Christmas stuffing!
This festive bacon-filled stuffing is one of the most nutritionally complete holiday dishes you can find. Packed with Brussels sprouts, Portobello mushrooms, pearl onions, and hazelnuts, this dish will provide your family with a healthy serving of vegetables and proteins. This fantastic stuffing is naturally gluten-free as well as it is made with whole-grain brown and wild rice. By substituting vegetable stock for chicken broth and withholding the bacon from the recipe, you can easily prepare a vegetarian stuffing as well.
The history of stuffing is a long and fascinating one. In existence since at least the Roman Empire, stuffing has been a popular holiday dish for centuries. Today, many chefs are bringing stuffing to the table year-round. Stuffed cabbages, peppers, and zucchinis are three especially popular choices for families looking to enjoy more vegetables at the dinner table. Traditional stuffed fowl continues to be a seasonal favorite as well.
This excellent holiday stuffing is packed with nutritional goodness too. Hazelnuts are known to promote cardiovascular health, boost Vitamin B levels, and maintain bone, joint, and muscle strength. Brussels sprouts are packed with Vitamins C and K and are great for lowering cholesterol and reducing inflammation throughout the body.
Regardless of the main dish you serve, this incredible stuffing will be sure to please everyone at your next Christmas gathering!
Festive Bacon Stuffing Recipe
8 ounces Applewood-smoked bacon, sliced into small 1/2-inch pieces
12 ounces (approximately 3 large) Portobello mushrooms, thinly sliced
8 ounces Brussels sprouts, thinly sliced
1/2 cup husked hazelnuts, toasted and chopped coarsely
2 tablespoons unsalted butter, warmed to room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag of frozen pearl onions, thawed
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 1/2 cups chicken broth
3 tablespoons fresh thyme
1 1/4 cups brown rice
1 1/4 cups wild rice
Begin by cooking the bacon in a large skillet over medium heat. Cook bacon for 8-10 minutes or until crispy. Drain the bacon over paper towels using a slotted spoon.
Prepare the rice in a Dutch oven or saucepan. Bring the chicken broth and thyme to a boil over medium to medium-high heat. Add the brown and wild rice and cover the saucepan. Cook the rice for roughly 30 minutes or until the rice is tender. Turn off the burner and leave the rice on the stove for 10 minutes. Lightly toss the rice with a fork.
Prepare the vegetables in the skillet where you have cooked the bacon. Begin by heating the butter and oil over medium-high heat. Add 1/2 teaspoon of salt, 1/4 teaspoon pepper, and the onions to the mixture. Cook and stir occasionally for roughly 5 minutes or until the onions are slightly golden. Next, add 1/4 teaspoon salt, 1/4 teaspoon pepper, and the mushrooms. Cook for 8 minutes or until the mushroom are soft. Add the Brussels sprouts and the final 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 5 more minutes.
Complete the dish by mixing the vegetables with the pot of cooked rice. Top the mixture with the cooked bacon and toasted hazelnuts and churn the dish until it is thoroughly mixed. Serve the stuffing in a large bowl.
This flavorful and festive winter stuffing is sure to be a hit at your next holiday gathering. Prepare it soon and enjoy!