M. Andrew Gordon

Fennel-Bacon Stuffing

In Side Dishes on November 16, 2009 at 11:03 pm

Finally, another recipe that calls for bacon.  I was starting to get nervous that the title of this blog was not accurately reflected in my cooking, as bacon seems to only crop up once in a while.  This is in many ways a typical stuffing as there is nothing particularly fancy about it.  But I had never had a stuffing which had fennel in it but I thought it would be a nice flavor to complement the rich savoriness of stuffing.

The basic idea was at least slightly ripped off from a recipe I saw in the November Food & Wine, but really only in that said recipe was 1) stuffing, and 2) had bacon in it.  Other than that, I guess many stuffing recipes could be said to rip each other off.

Fennel-Bacon Stuffing

  • 1 loaf, good quality white bread, cut into 1-inch pieces
  • 1 Vidalia onion, diced
  • 1 large celery stalk, diced
  • 1 fennel bulb, chopped; fronds reserved
  • 1 large carrot, peeled and diced
  • 3 strips thick cut bacon, diced
  • 2 cups chicken stock
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • Salt
  • Freshly ground pepper
  1. Toast bread in a 285°F oven for 15 minutes or until edges crisp.  Place in large bowl.  Oil a 9×12 baking dish.
  2. Preheat oven to 375°F.  Add oil to skillet and cook onion, celery, fennel, and carrot over medium heat until soft.  Add to bread.
  3. Cook diced bacon until fat is rendered and bacon is starting to brown and crisp.  Using slotted spoon, transfer bacon to bowl.  Turn heat to low.  Slowly add stock and whisk until combined.  Pour over bread mixture, add rosemary and thyme, and stir to combine.  Season with salt and pepper and cover with foil.
  4. Bake for 30 minutes covered.  Uncover dish and bake for another 25 minutes or until the top becomes crisp and golden.
  5. Sprinkle with chopped fennel fronds and serve.

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