Little Rock Stuffing With Parsnips, Swiss Chard & Bacon
Yields: 14 cups
1 package (8 ounces) sliced bacon, cut into 1/2-inch pieces
1 pound parsnips, peeled and diced
3 celery stalks, diced
1 large onion (12 ounces), diced
1 1/2 pounds Swiss chard, tough stems removed and leaves cut into 2-inch pieces
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1/2 teaspoon coarsely ground black pepper
2 packages (8 ounces each) herb-seasoned stuffing mix
In 12-inch skillet, cook bacon over medium-low heat until browned. With slotted spoon, remove bacon to large bowl. Discard all but 1/4 cup bacon fat from skillet. Increase heat to medium-high; add parsnips, celery, and onion and cook about 15 minutes or until vegetables are tender and golden, stirring occasionally. Add Swiss chard; cook 2 minutes, stirring frequently. Stir in chicken broth and black pepper. Add vegetable mixture and stuffing mix to bacon in bowl; toss to mix well. Use to stuff 12-to 16-pound turkey. Or, spoon into 13" by 9" glass baking dish; cover with foil and bake in preheated 325 degrees F oven 45 minutes or until heated through. |