sam choy stuffing with bacon |
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As with all Sam Choy recipes, this one makes the most of easily available ingredients. The edits I made were to increase the amount of spinach, reduce the amount of cured meat, add another apple and use golden raisins instead of 'regular' raisins, with the last swap done mostly for visual effect.
This is a pretty traditional stuffing. Bacon makes the flavor smokier and the combo of bacon/apple/thyme plays nicely. Alternately, if you decide to use pork sausage instead of bacon, do not add any salt. Lastly, I think that the spinach is pretty much just for color, but at least you also get a dose of green leafy vegetable added. |
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Half a package of bacon, diced, or pork sausage
1 onion, chopped 3-4 stalks of celery, chopped 6 mushrooms, sliced 1-2 handfuls of golden raisins 2 Granny Smith apples, cored, peeled and chopped into chunks |
Handful of macadamia nuts, chopped
1 bag or container of spinach 1 loaf of green onion bread, cubed, ideally a couple days in advance About 2 cups of chicken broth Thyme Marjoram Hawaiian salt and black pepper, to taste. |
Cook bacon until nice and crunchy. Add chopped onion, celery, mushrooms and spinach, in that order. Add thyme and marjoram to taste. Add chicken broth and bring to a gentle boil. Drop in raisins and let them plump, about 5 minutes. drop in apples, nuts and bread.
Do this fast so that the bread will not get too soggy. Adjust with salt and pepper. Bake at 350 degrees for about 30 minutes, until completely hot and the bread a the top is getting crunchy.
Do this fast so that the bread will not get too soggy. Adjust with salt and pepper. Bake at 350 degrees for about 30 minutes, until completely hot and the bread a the top is getting crunchy.
