Bacon, Celery Root and Rye Bread Stuffing

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By: Andrew Chase

This is one of those recipes in which an unlikely assortment of ingredients combine in a harmonious mixture of flavours and textures. It's worth searching out a really good, well-smoked slab of bacon from your butcher or supermarket deli counter. If you cannot find caraway rye bread, use light rye and add 1-1/2 tsp/7 mL caraway seeds to the skillet along with the onions.

Ingredients

1 loaf (1 lb/500 g) caraway light rye bread, cut in 1-inch/2.5 cm cubes

1 celery root (1-1/2 to 2 lb/750 g to 1 kg)

1 lb (500 g) smoked slab bacon

2 onions, chopped

2 cloves garlic, minced

1 cup (250 mL) turkey stock

1 egg, beaten

1 large apple, peeled, cored and shredded

2/3 cups (150 mL) chopped parsley

1/4 tsp (1 mL) each salt and black pepper

Preparation

On ungreased rimmed baking sheet, toast bread in 400F/200C oven, shaking occasionally, until golden, 12 to 15 minutes. Transfer to large bowl; set aside.

Peel, then cut celery root into 1/2-inch/1 cm cubes; in boiling salted water, blanch until tender but slightly chewy, 7 to 8 minutes. Drain; chill under cold water and drain thoroughly. Place in large bowl with bread.

Trim off and discard any bacon rind. Cut bacon into 1/2-inch/1 cm cubes; in large skillet over medium heat, fry until fat is rendering and edges are beginning to brown. Stir in onions; fry until golden. Add garlic; fry, stirring, for 1 minute. Scrape into bread mixture.

Add stock to pan and cook, stirring and scraping up brown bits from bottom to deglaze pan, until stock is reduced to 3/4 cup/175 mL. Stir into bread mixture; stir in egg, apple, parsley, salt and pepper.

Makes 18 cups (4.5 L).

Serving(s)

Nutritional Information
Per 1/2 cup/125 mL: about
Calories	101
Protein	3 g
Fat (total)	6 g
Sat. Fat	3 g
Carbohydrate	9 g
Fibre	1 g
Cholesterol	13 mg
Sodium	306 mg
Calcium	2 % RDI
Iron	4 % RDI
Vitamin A	1 % RDI
Vitamin C	3 % RDI
Folate	7 % RDI

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Good stuff!

Source

Homemakers Magazine: October 2008

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