Thursday, December 12, 2013


yields 12 servings, with leftovers

1 1/2 pounds (about 16 cups) challah bread, cut into 1-inch cubes 
12 ounces sliced thick-cut smoked bacon, cut crosswise into 1/2-inch pieces 
3 cups diced onions, 1/2-inch dice 
2 cups diced celery, 1/2-inch dice 
1 tablespoon chopped garlic 
4 (2 pounds total) quince, peeled, cored, and cut into 3/4-inch dice
1 cup dried cranberries 
1 tablespoon chopped fresh sage 
1 tablespoon chopped fresh rosemary 
1 tablespoon chopped fresh thyme 
1 cup chopped Italian parsley 
1 teaspoon kosher salt 
1/2 teaspoon ground pepper 
1 1/2 cups chicken broth 
2 large eggs, beaten 
1 cup heavy cream 
Heat oven to 400 degrees F. Place challah in a large roasting pan. Bake 20 minutes, tossing several times, until lightly toasted. Transfer to a large bowl. 
Fry bacon in a large pot or Dutch oven over medium heat until crisp. Transfer bacon with a slotted spoon to a paper-towel-lined plate; drain. Pour off all but 1/4 cup bacon drippings from pan. Add onions, celery, and garlic; sauté 8 minutes, until almost softened. Add quince, cranberries, sage, rosemary, and thyme; sauté 10 minutes until quince are tender but still hold their shape. 
Add onion mixture to bread along with bacon, parsley, salt, and pepper. Toss; drizzle 1 cup of the broth over stuffing and toss again. (Can be prepared in advance up to this point; cover and refrigerate up to 2 days.) 
Generously butter a 3-quart casserole dish. In a medium bowl, whisk remaining 1/2 cup broth, eggs, and cream; pour over bread mixture and toss with a large spoon until evenly moistened. Spoon stuffing into prepared dish; cover tightly with foil. Bake in a 350 degree F oven 30 minutes (while turkey is resting); remove foil and bake 15 more minutes, until stuffing is hot and slightly crisp on top.
bacon recipe courtesy of: Redbook

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