Bacon, Celery Root and Rye Bread Stuffing
- Low fat
- Lactose free
- Low calorie
- Low carb
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).
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