3178. BACON-WRAPPED VENISON LOIN with ALBEMARLE PIPPIN, CHESTNUT and CORNBREAD STUFFING

yields four servings 


For Bacon Wrapped Venison:

1 venison loin, all silver skin removed
1 cup whole milk
3−4 garlic cloves, crushed
Small handful black peppercorns
1 bunch fresh rosemary, picked off the stem, chopped
1 package applewood smoked bacon, sliced
1 pound haricot verts, stems removed, blanched
½ Albemarle Pippin apple, sliced, for garnish

For Apple, Chestnut, and Cornbread Stuffing:
1 pound cornbread, baked the day before (recipe of your choosing)
1 cup cooked chestnuts, toasted, roughly chopped
¾ stick unsalted butter
1 celery rib
1 Vidalia onion, small
¼ cup flat-leaf parsley
2 Albemarle Pippin apples, cored, large diced
1 tablespoon fresh thyme, minced
¼ tablespoon fresh sage, minced
1 egg
¾ cup chicken stock
Salt and pepper to taste

 

For Bourbon and Apple Veal Demi-Glace (yields 6-8 servings):
1 tablespoon vegetable oil
2 shallots
1 garlic clove
2 Albemarle Pippin apples, cored, chopped
1 bunch thyme
1 cup bourbon
1 cup apple cider
2 cups veal demi-glace
Salt and white pepper to taste 

For Bacon Wrapped Venison: Cut the venison in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns, and rosemary. Drain the milk from the venison, discard all other ingredients, and pat venison dry with paper towels. Lay out the bacon strips on a cutting board, slightly overlapping each piece (forming large bacon sheets). Place one half of the loin on the bacon and gently roll the whole piece, covering it in a sheet of bacon. Repeat process with the other half of the loin. Cooking instructions to follow.

  

For Apple, Chestnut, and Cornbread Stuffing: Crumble cornbread into chunks. Mix with chestnuts. Preheat oven to 400 degrees. Meanwhile, melt butter in sauté pan over medium heat. Add celery and onion and cook until soft (about 10 minutes). Remove from heat. Add to cornbread/chestnut mixture. Add the parsley, apples, thyme, and sage to cornbread/chestnut mixture. Mix egg and chicken stock together. Pour into mixing bowl with all other ingredients. Bake in a buttered glass Pyrex dish for about 15−20 minutes until cooked through.

For Bourbon and Apple Veal Demi-Glace: Sauté the shallots, garlic, apples, and thyme in the oil until slightly caramelized. Add the bourbon to deglaze. Flame. Add cider. Cook until there is one cup of liquid remaining. Add veal demi-glace and bring down to a sauce consistency. Strain through chinois. Season with salt and pepper.

To Assemble: Make stuffing. Bake. Hold warm. Make bourbon-apple jus. Reserve warm. Season the bacon-wrapped loins with salt and pepper. Place in hot skillet seam side down. Sear for 4−5 minutes until the bacon becomes crispy. Turn venison loin over and sear the other side for same amount of time. With a pair of tongs, continue to turn venison to sear all sides so bacon is crispy throughout. Cook to medium rare. While venison is finishing up, reheat haricot verts in some butter and season with salt and pepper. Pull loins out of skillet and let rest for 2 minutes. Gently slice into medallions. Place stuffing and haricot verts in center of four plates. Fan sliced venison on top. Garnish with sliced apples. Drizzle sauce around.


bacon recipe courtesy of: Chef Walter Bundy, The Local Palate, October 2013 

3103. GLUTEN-FREE CORNBREAD and BACON STUFFING

yields twelve servings


1 package gluten-free cornbread mix, prepared according to directions

8 slices bacon
3 tablespoons bacon drippings
1 cup chopped celery
1 1/2 cups chopped mushrooms
3/4 cup chopped onion
1 1/2 cups gluten-free bread cubes
1 tablespoon chopped fresh sage
One 16-ounce box of creamy butternut squash soup (or similar). Suggestion: Pacific Natural Foods
2 cups chicken broth (gluten-free)
salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F. Cut cornbread into cubes and spread on rimmed baking sheet. Place in the oven for 15 to 20 minutes, just until cubes are are little bit toasted. Reduce temperature to 375 degrees F. In a large skillet, saute bacon until crisp. Remove bacon from pan and set aside to cool and drain on paper towels. Remove all but 3 Tablespoons of bacon drippings and discard. Add celery, mushrooms and onion to the pan. Saute vegetables in the bacon drippings until they become tender (5 to 6 minutes). Remove from heat and let cool. Place toasted cornbread cubes and bread cubes in a large bowl. Add sauteed vegetables. Crumble bacon on top. Add sage and gently mix it all together. Add salt and pepper, as desired. In medium saucepan mix soup and broth. Cook over medium heat, stirring constantly, until thoroughly heated. Pour over the stuffing mixture (a little at a time) and stir well. You may or may not need all of the liquid. The texture of the stuffing should be damp, but not soggy. Spoon into a well greased 13x9" dish and bake for 35-40 minutes until well heated-throughout and crispy on top.


bacon recipe courtesy of: Lori Lange, Recipe Girl, October 22, 2008

2422. CHESTNUT, BACON, DRIED APPLE and CORN BREAD STUFFING

makes 10 to 12 servings


1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.


bacon recipe courtesy of: Aidells Sausage Company, Bon Appétit, November 2002

708. CORNBREAD and BACON STUFFING-STUFFED CHICKEN ROULADES with ORANGE APRICOT MARMALADE

yields 4 servings


STUFFING:
2 slices bacon, chopped
1/4 cup diced onion
2 tablespoons diced celery
2 tablespoons diced green bell pepper
2 corn muffins, crumbled
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup chicken stock

CHICKEN:
4 chicken breasts, 6 to 7 ounces each
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon olive oil
1/2 cup orange-apricot marmalade (recommended: Sarabeth's)
1/2 cup chicken stock

For the stuffing:
Set a 10-inch saute pan over medium heat. Add the chopped bacon to the pan and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Remove the bacon from the pan and transfer to a paper-lined plate to drain.

Add the onions, celery and peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes. Place the cornbread in the pan and stir to combine.

Season with the salt and cayenne pepper. Pour the chicken stock into the pan and cook until it is nearly completely reduced, about 2 to 3 minutes. Remove the stuffing from the pan and place on a plate to cool. Fold the crispy bacon into the stuffing and continue to cool until the stuffing is cool enough to handle, about 15 minutes.


For the Chicken:
Preheat the oven to 400 degrees F.

Lay each chicken breast between 2 sheets of plastic wrap (each at about 13 to 14 inches long), and pound using a meat mallet to a 1/4-inch thickness.

Season the chicken on both sides with the salt and white pepper. Place 1/2 cup of the stuffing along the lower third of each chicken breast. Roll the chicken breasts like a jellyroll, and secure using twine. Add the oil to a 10-inch saute pan and once the oil is hot, add the chicken rolls -- seam side up -- to the pan. Sear the chicken in the pan for 3 minutes, then turn 1/4 of the way. Continue to cook another 2 minutes, and turn another 1/4 turn. Cook for an additional 2 minutes, and place the pan in the oven.

While the chicken is cooking, combine the marmalade and chicken stock in a saucepan and bring to a boil. Cook until the stock is nearly completely reduced, about 5 to 7 minutes. Remove the pan from the stove and set the glaze aside until needed.

After the chicken has cooked in the oven for 15 minutes, remove the pan from the oven and pour the glaze evenly over the chicken breasts. Return the chicken to the oven and cook for an additional 5 minutes, if desired, to brown the glaze. Remove from the oven and set aside to rest for 5 minutes. Remove the twine, slice the breasts crosswise into 1/2-inch thick slices, and serve immediately.


courtesy of: Emeril Lagasse, Emerils.com

499. BACON PECAN CORNBREAD STUFFING

Makes 16 cups per 3/4 serving


1 1/2 bags (16 oz each) cornbread stuffing mix
1 1/2 cups pecan halves, toasted
5 Tbsp butter or margarine
2 cups chopped onions
2 cups chopped celery with leaves
6 oz sliced Canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups)
2 1/2 cups chicken broth
1/2 cup water
3/4 tsp freshly ground pepper
1/2 tsp each dried sage and thyme
1/4 tsp each dried marjoram and rosemary

Put stuffing mix and pecans in a very large bowl or pot. Melt butter in a large skillet. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender. Add remaining ingredients and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Bag and refrigerate until ready to stuff turkey.

Stuff neck and body cavities, and bake the remainder of the stuffing separately.

Stuffing Tip: After stuffing the bird, you'll still have extra stuffing. Spoon it into a greased baking dish, drizzle with 1/2 cup broth, cover and bake 30 minutes. Uncover and bake 15 minutes longer until lightly browned.


courtesy of: Razzle Dazzle Recipes

32. CHESTNUT, BACON, DRIED APPLE, and CORN BREAD STUFFING

makes 10-12 servings


1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.


courtesy of: Bruce Aidells, chef and founder of Aidells Sausage Company