Your guests will be wowed by this beautiful presentation. Earthy mushrooms and salty bacon combine to make this stuffing your star at the table.
|1 Pkg||Schneiders® Bacon|
|6 cups||mixed mushrooms, sliced|
|2||stalks celery, diced|
|1 120 g||box finely crushed stuffing crumbs|
|1 1/2 tbsp||dried sage|
|1 tbsp||fresh cracked black pepper|
|1/4 cup||chives, chopped|
|1/3 cup||parsley, chopped|
|1 cup||chicken stock|
Preheat oven to 400 degrees.
Heat butter in a large skillet over medium high heat. Cook mushroom for about 15 minutes until browned and softened. Add celery, onion and sage and pepper.
Cook for about 5 to 6 minutes longer or until vegetables have softened. Remove from heat and allow to cool slightly.
Place stuffing crumbs in a large bowl. Add mushroom mixture, parsley and chives. Using your hands mix to incorporate well. Season with salt. On a parchment lined baking sheet arrange bacon in a lattice pattern. Place stuffing mix into the center and gently spread out leaving about a 1 ½ half border all the way around. Pull up bacon border around stuffing.
Using a second parchment lined baking sheet place over top and invert. Bake lattice side up for about 45 minutes or until bacon is browned and golden.
Remove from oven and allow to cool and set, about 5 to 10 minutes. Carefully using two wide spatulas transfer to serving platter.
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