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Bacon-Parmesan Stuffing Recipe

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This recipe for Bacon-Parmesan Stuffing, by , is from The Palfy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Palfy

Category:
Category:

Ingredients:  
Ingredients:  
1 stick unsalted butter, plus more for the baking dish
6 slices thick-cut bacon, chopped
2 large onions, chopped
1 bunch scallions, thinly sliced (white and green parts separated)
Kosher salt
1 tbsp. chopped fresh rosemary
3 c low-sodium chicken broth
2 large eggs
1 c grated Parmesan cheese
1/2 c chopped fresh parsley
Coarsely ground black pepper
1 stale 2-pound loaf crusty white bread, cut into 1/2-inch cubes (about 16 cups)

Directions:
Directions:
Preheat the oven to 375
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.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
Make the stuffing 2 to 3 days ahead; cover and refrigerate. Reheat at 325, covered, until hot, then drizzle with broth or melted butter if it looks dry. Bake, uncovered, a few more minutes until crisp.

 

 

 

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