Apple, bacon & sage are a trio made in heaven! Combined, they make this amazing blend of sweet & savory. By using some leftover corn muffins, we will make a delicious stuffing that is a great addition for numerous dishes.
What You Will Need: Dried, day old bread (I had three leftover corn muffins), cooked bacon, apple-peeled and chopped, red onions, celery, sage, garlic, chicken broth, butter & salt/pepper.
Melt your butter, adding the celery & onions. Cook 3-5 minutes, then add in the garlic.
Reheat the bacon, then toss in the apples. Allow another 3-5 minutes.
The corn bread now joins the party, along with the minced fresh sage. (If you don't have fresh, you can use dried).
Slowly, you want to add in the chicken stock. Mix, allowing the bread to absorb the broth. Your looking for a mixture that is moist, but not drenched in stock. Add a little at a time...you can always add more but you can't take any away after its in.
At this point, your stuffing is complete & ready for your choice of usage.
Fill the cavity of any poultry, serve with a seared pork chop, bake it separately for a side dish or pile it high on pan fried chicken cutlets!!
**Chicken breast was butterflied & pounded thin. Seasoned with S/P, dipped in a thin coating of flour and seared quickly in a sauté pan with olive oil & butter. Accompanied by roasted asparagus & a quick sage gravy!!**
This flavorful stuffing takes something as simple as chicken cutlets to another level!
You will definitely want to keep this recipe on hand, especially in the fall after a trip to the apple orchards!
------------------------------------
Enjoy & Always Cook With Love!
No comments:
Post a Comment