Recipe: Plantain, Apple and Bacon Stuffing (using cornbread stuffing mix or cornbread crumbs)

PLANTAIN, APPLE AND BACON STUFFING

"This stuffing proves that everything goes better with bacon. Plantains and apples lend fruit overtones, and walnuts a bit of crunch. Hot sausage can be used in place of the bacon. Try this as a moist and flavorful stuffing for your Thanksgiving bird. It is even better with homemade gravy - spike it with sherry-drizzled over it."

1/2 pound slab bacon
2 tablespoons butter
2 medium onions, chopped
4 garlic cloves, minced
3 celery ribs and heart with leaves, chopped
2 Granny Smith or other tart apples, cored and diced
3 ripe, black-skinned plantains, peeled and diced
2 tablespoons finely slivered fresh sage (or 1 tablespoon dried, crumbled sage)
2 teaspoons fresh thyme
1 (16 ounce) package cornbread stuffing (or 6 cups cornbread crumbs)
3 cups white bread cubes, dried overnight or toasted in the oven
1/3 cup minced fresh parsley
1 cup walnut pieces, coarsely chopped and toasted
2 large eggs
1 cup half-and-half
2 tablespoons dry sherry or cognac
1 teaspoon salt
1/2 teaspoon freshly milled black pepper
1/2 to 3/4 cup chicken or turkey broth

Cut away the tough rind from the underside of the bacon. Cut into 1/2-inch pieces, about 1/4-inch thick. In a large skillet, cook the bacon until browned on all sides. Transfer to a plate lined with paper towels and set aside. You should have about 1/3 cup of bacon drippings; if not, add olive oil to make 1/3 cup.

Heat the drippings and the butter in the skillet over medium heat. Add the onions, garlic, celery, apples, and plantains and cook, stirring, until the onions are soft. Add the sage and thyme, and cook 1 to 2 minutes more, until fragrant.

Makes: about 12 cups, or 12 to 16 servings
Source: Go Bananas! by Susan Quick