Brussels Sprouts-Bacon Stuffing
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 603
- Total Fat
- 27
- Saturated Fat
- 12
- Carbohydrates
- 68
- Dietary Fiber
- 12
- Sugar
- 10
- Protein
- 24
- Cholesterol
- 91
- Sodium
- 858
- Total: 2 hr
- Active: 1 hr
Ingredients
1 stick unsalted butter, plus more for the dish
6 slices thick-cut bacon, sliced 1/4 inch thick
1 pound Brussels sprouts, trimmed and sliced
Kosher salt
1 large onion, chopped
4 large stalks celery, chopped
1 cup jarred cooked chestnuts, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Freshly ground pepper
2 1/2 cups low-sodium chicken broth
2 large eggs
12 cups stale 1/2-inch multigrain bread cubes (about 2 pounds)
1/2 cup chopped fresh parsley
Directions
- Preheat the oven to 375˚. Butter a 3-quart baking dish. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and browned, 7 to 8 minutes. Stir in the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Remove to a bowl.
- Melt 6 tablespoons butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly, about 5 minutes.
- Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprouts mixture, vegetable-broth mixture and parsley; stir until well combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes before serving.