Recipe courtesy of Molly Yeh
Bacon Brussels Sprout Stuffing
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- Level: Easy
- Total: 2 hr
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 690
- Total Fat
- 37 g
- Saturated Fat
- 15 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 21 g
- Cholesterol
- 118 mg
- Sodium
- 1021 mg
Molly believes that stuffing shouldn’t be overly fussy or fancy and that it’s really just super buttery bread. This Brussels sprout bacon variation incorporates a side that's always a hit on her dinner table, Brussels and bacon — so you’re getting two dishes for one, carbs and veggies, win.
- Level: Easy
- Total: 2 hr
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 690
- Total Fat
- 37 g
- Saturated Fat
- 15 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 21 g
- Cholesterol
- 118 mg
- Sodium
- 1021 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Toss the bread with the oil and season to taste with salt and pepper. Spread on a rimmed baking sheet and toast until golden on the outside but still a little soft in the middle, about 15 minutes, tossing occasionally. Set aside.
- In a large braiser, cook the bacon until crisp, then remove. Melt the butter over medium heat in the same braiser. Add the onion, celery, and Brussels sprouts and a couple of good pinches of salt and cook until softened, 10 to 12 minutes. Add the garlic, nutmeg, and a pinch or two of crushed red pepper and cook for another minute.
- Add in your bread, chopped bacon, and the parsley, toss to combine. In a measuring cup, whisk together 1 1/2 cups of stock, the Dijon and lemon zest; toss it with the bread mixture.
- THIS NEXT STEP IS IMPORTANT! Taste the mixture and add enough salt and pepper to make it taste good. Whisk the remaining 1/2 cup of stock with the eggs and fold that into the bread mixture. Cook in your braiser or transfer to a casserole dish and bake covered for 30 minutes and then uncovered until golden brown and cooked through, another 20 to 25 minutes or so. Sprinkle with parsley and serve.
