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Bacon Bagel Stuffing

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

20 mins

Cook time

45 mins

Total time

75mins

Ingredients

1 pkg. Kinnikinnick Plain Bagels (cut into ½ inch cubes) (344 g)
1 lb bacon (cooked/chopped) (454 g)
2 tbsp olive oil (30 g)
½ red onion (diced) (175 g)
2 celery sticks (chopped) (8 g)
2 cloves garlic (diced) (6 g)
2 sprig thyme (stem removed/chopped fine) (1 g)
2 sprig sage (stem removed/chopped fine) (2 g)
1 sprig rosemary (stem removed/chopped fine) (1g)
¼ cup chopped fresh parsley (15 g)
½ tsp salt (2 g)
1 tsp pepper (2 g)
1 cup prepared chicken stock (240 g)

Directions

Preheat oven to 350°F (176°C), line a baking sheet with parchment. Set aside.

Spread cubed bagel pieces evenly on prepared pan. Bake at 350°F (176°C) for 10 minutes, turning bagel cubes once in oven. Turn oven off, leave pan in oven for 10 minutes turning once. Remove from oven and let cool.

In a large skillet, heat olive oil over medium heat. Sauté onion, celery, garlic, salt and pepper for 5-7 minutes or until onion is translucent.

In a large bowl, toss together dried cubed bagel, onion mixture, bacon and prepared herbs .Moisten stuffing with 1/3 cup chicken stock.

Preheat oven to 350°F (176°C). Lightly grease a 4 qt casserole dish. Place prepared stuffing in casserole dish and moisten with remaining chicken stock prior to baking.

Bake covered for 30 minutes at 350°F. For a crispier finish uncover for the last 5 minutes.

Tips & Variations

Stuffing can be prepped and stored in the refrigerator up to 24 hours ahead. Hold back 2/3 chicken stock until just prior to baking in a casserole dish.
If stuffing inside bird, pat turkey dry inside and out. Stuff both cavities. Skewer cavities closed, tie legs together and tuck wings under back. Place in roasting pan breast side up. Follow cooking directions based on the weight of your bird to an internal temperature of 165°F (74°C).

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