Bacon-Persimmon Stuffing
- Prep Time 0:25
- Cook Time 1:05
- 4 Comments
Let’s be honest: turkey is nice, but the real point of Thanksgiving is the side dishes (and, you know, friends and family and giving of thanks and all that). On my table this year will be Brown Butter-Pumpkin Mac and Cheese, Roasted Brussels Sprouts with Garlic and Lemon, Balsamic Cranberry Sauce and this rich, savory bread pudding-like stuffing, featuring salty, crispy bacon, ripe persimmons, tart Granny Smith apples, crunchy almonds and all kinds of holiday love.
- ingredients
- 1 baguette, cut into 1” cubes $1.50
- extra virgin olive oil Pantry
- 3 cups vegetable, chicken or turkey broth $2.50 for 32 oz.
- 2 eggs $1.50 for 12
- 3 strips thick-cut, uncured bacon, diced $1
- 4 cloves garlic, chopped Pantry
- 1 red onion, diced $0.50
- 2 Granny Smith apples, cored and diced (leave the peel on) $1
- 1 Fuyu persimmon, diced $0.50
- 1 10-oz. box frozen spinach $1.50
- 6 fresh sage leaves, chopped $1 for a bunch
- salt and pepper to taste Pantry
- 1/3 cup sliced almonds $2.50 for 8 oz.
Total Cost of Ingredients $13.50
Directions
Preheat oven to 375 degrees F. Grease a 9“x13” baking dish with olive oil and set aside.
Place the bread cubes in a bowl and toss with 1/8 cup olive oil until well-coated. Spread on a baking sheet and bake for 10-12 minutes, or until crisp and golden-brown. Leave the oven on.
In a large bowl, whisk together 1/2 cup of the broth and the eggs. Add the toasted bread cubes and allow to soak until ready to use.
Heat a large frying pan over medium-high heat and fry the bacon until crisp and brown. Reduce heat to medium and add the garlic and onion. Cook, stirring occasionally, just until onion is translucent, 2-3 minutes.
Add apples and persimmon to the pan and cook 2-3 minutes until apples soften. Add spinach and cook just until spinach has defrosted, 2-3 minutes.
Increase heat to medium-high and add the soaked bread cubes. Stir gently to incorporate.
Slowly add the broth, 1/2 cup at a time, until it has been absorbed (the stuffing will be very wet). Add the sage, salt and pepper to taste and almonds and stir very gently, so as not to break apart the bread cubes.
Scrape stuffing into prepared pan and bake for 55-65 minutes, or until the stuffing is firm and the top is crisp (the inside should stay moist).
Serves 6-8.
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What They're Saying
Drake Richards II, on Dec 7, 08:20 AM, wrote:
you should try this persimmon-bacon stuffing with roasted pheasant….it was killer. I almost didn’t get it out of the kitchen after I did the initial test taste. I’ll be getting more persimmons from the neighbors tree and doing up the other freshly hunted pheasant…..thank you, thank you, thank you!!! You know I have to match this with the perfect wine!
jan, on Nov 4, 06:15 AM, wrote:
how big a bagette? How much bread?
John Edwards, on Jan 5, 09:09 PM, wrote:
This stuffing is a little sweet, a little savory, and a whole lot of delicious. Traditional bread-based stuffings are nice, but for variety, try out this bacon-persimmon version. I need to visit the site superiorpapers.com for help in an essay that I would write about this topic. Most of the students love Persimmons that have bright orange flesh that tastes like an exotic mix between an apple and a pear.
Alex1, on Nov 22, 02:33 AM, wrote:
The Bacon-Persimmon Stuffing is a culinary masterpiece that elevates the traditional stuffing game. The smoky richness of the bacon perfectly complements the sweet and vibrant notes of persimmon, creating a harmonious burst of flavors. Each bite is a delightful journey through textures and tastes that will leave your taste buds dancing with joy. What makes this dish even more special is the thoughtfully curated recipe, which you can find on papersontable.com link. The website not only provides this fantastic stuffing recipe but also offers a treasure trove of culinary delights to enhance your gastronomic adventures.