2 Shuman Farms Sweet Onions, finely chopped
1 loaf French or Italian bread, cut into ¾" cubes
1 lb (12 slices or one package) bacon, coarsely chopped
6 stalks (about 2¼ cups) celery, cut into ¼" pieces
6 sprigs fresh thyme
2 sprigs fresh rosemary
7 cloves garlic, finely chopped
¾ cup dry white wine
2½ cups reduced-sodium chicken broth
1 stick butter, cut into ½" cubes
8 green onions, thinly sliced
2 large eggs, lightly beaten
Prep Time: 30 mins
Cook Time: 50 mins
Servings: 10
1 Preheat oven to 200° F. Spray a 9" x 13" baking dish with cooking spray and set aside.
2 Spread bread on two large baking sheets. Bake for about 15 minutes, or just until dried but not browned. Set aside to cool.
3 Prep all produce and bacon.
4 Spray a large deep skillet with cooking spray (or add ½ tbsp butter) and heat over medium-high heat. Once bread is out of the oven, preheat oven to 350° F.
5 Add sweet onions to skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery, thyme, and rosemary and cook, stirring occasionally, for about 4 minutes, or until onions are translucent. Stir in garlic and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown.
6 Stir in wine and cook for about 4 minutes, most of the wine will be evaporated. Don’t let the vegetables dry out. Add bacon. Add broth and butter, bring to a simmer, and simmer for about 8–10 minutes. Liquid will be reduced to about half. Remove and discard thyme and rosemary stems.
7 Carefully transfer the broth/veggie mixture to a large bowl and allow to cool slightly. Stir green onions into mixture. Add bread cubes, ½ tsp of salt and pepper, and mix well. Add in eggs. Stir.
8 Spread stuffing in prepared baking dish and cover with aluminum foil. Bake for 50 minutes, or until stuffing is heated through. Enjoy!
To learn more about Shuman Farms, visit www.shumanfarmsga.com
