Port Bacon, Apple and Mushroom Stuffing
This tasty Port Bacon, Apple and Mushroom Stuffing, fragrant with garden herbs, made a delicious Thanksgiving filling and side.
100 grams/3.5 ounces smoked streaky bacon
2 tablespoons olive oil
2 tablespoons unsalted butter
half a dozen large chestnut mushrooms
1 large garlic clove, minced
half a dozen large leaves Garden Sage
1 onion
2 Ribston Pippin apples, rinsed
half a fluffy sprig Garden Rosemary
100 grams/3.5 ounces stale Spelt Sourdough
3/4 cup good Tawny Port
1/4 teaspoon fleur de sel or sea salt flakes
½ teaspoon freshy cracked black pepper
In a large, deep nonstick skillet, cook bacon strips over medium-high heat, a couple of minutes. Transfer bacon strips to a plate; set aside.
Add olive oil and butter to bacon fat. Cut chestnut mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet. Sauté, about 3 minutes, shaking the pan often until softened. Stir in minced garlic. Finely chop Sage, and stir into the skillet as well. Cook, a couple of minutes more.
Peel and finely chop onion, and stir into the skillet. Cook, 1 minute. Core and dice apples, and add to the skillet. Cook, until softened, about 4 minutes.
Finely chop Rosemary leaves and roughly chop reserved bacon; stir both into the skillet.
Then, cut stale Spelt Sourdough into dices, and add to the skillet. Stir in Tawny Port. Season with fleur de sel and black pepper. Once almost all the Port is soaked up, remove from the heat.
Set aside, to cool, about 15 minutes.
Preheat oven to 210°C/ 410°F.
Once you’ve stuffed your bird, spoon remaining Port Bacon, Apple and Mushroom Stuffing in a buttered dish. Place in the middle of the hot oven. Bake, 30 to 35 minutes, at 210°C/ 410°F.
