Thursday, December 6, 2012

Fennel & Pepper Bacon Stuffing

Oh god this turned out so fucking delicious.  I just want to eat it forever.  Seriously.  I have a problem with stuffing. Om nom nom.  Is it wrong to make stuffing for every holiday?  Like maybe for the 4th of July?

1 pound of whole wheat bread crumbs
1 tablespoon cracked black pepper
2 eggs, whisked
4 tablespoons melted butter, unsalted
½ cup Riesling
10 pieces of cooked pepper bacon, sliced into bite sizes
½ of a medium sweet onion, chopped
1 small fennel bulb, chopped
½ oz fresh parsley, chopped
2 teaspoons of fresh thyme
1 tablespoon fresh rosemary
1 teaspoon fresh fennel fronds, chopped
2 cups Turkey Stock—homemade will make ALL the difference

Combine all ingredients in a giant bowl.  Refrigerate covered for at least an hour, or preferably overnight. 
Pre-heat oven to 400 degrees.  Throw it all into a baking dish and cook, uncovered, for half an hour.  Cover with tin foil and bake for a further 30 minutes. 
Try not to eat the whole thing in a single setting.  

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