Bacon Rice Stuffing Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
• Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.
• For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
• For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
• Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.

Steps:

• Bring water and butter to a boil.
• Add rice, cover, and cook for 20- 25 minutes or until rice is cooked.
• Remove from heat.
• While rice is cooking, saute bacon until crisp and reserve 2 T bacon drippings.
• Crumble bacon into pieces.
• Saute onion in bacon drippings until tender.
• Add cooked rice.
• Tear bread into small pieces and add remaining ingredients.
• Combine with rice and bacon.
• If dressing seems too dry, water, chicken broth, or melted butter can be added.
• Pour stuffing into a greased casserole dish.
• Bake, covered, at 350 degrees for 45 minutes.
• Remove baking cover and continue baking for 15 minutes longer.

Steps:

• Combine 8 cups cooked brown rice, 1 pound chopped cooked bacon, 1 1/2 pounds chopped roasted parsnips, 1 cup chopped chestnuts and 1/2 cup chopped parsley. Bake as directed for Herbed Rice Stuffing.
• Herbed Rice Stuffing: Brown 2 cups each chopped onions and celery in 6 tablespoons butter. Toss with 8 cups al dente cooked white rice, 1/4 cup each chopped parsley and chives, and
• 1 tablespoon chopped thyme; add salt and pepper. Transfer to a buttered baking dish, drizzle with 1/4 cup chicken or turkey broth and dot with butter. Cover and bake at 375 degrees F, 50 minutes.

Steps:

• Cook rice as per package instructions using chicken stock instead of water. Keep additional stock for later if the stuffing is too dry. Fluff rice with a fork and set aside rice to cool a little. Do not use a sticky rice for this recipe.
• In a large skillet brown the bacon and remove to paper towel to drain. Retain about 4 tablespoons of bacon drippings to saute onion, carrots and celery. Cook until veggies are soft but not mushy. In a large bowl combine cooked veggies, bacon, rice, raisins, almond, cinnamon, salt and pepper. Amounts of salt vary greatly depending upon how salty the bacon is so taste before salting. If dish is too dry add some additional chicken stock. Place in baking dish, cover and bake at 350 for 20-25 minutes.