The Meat Harvest recipe for this week will coincide with the upcoming Thanksgiving Holiday. For me, Thanksgiving begins the winter holiday season. Where food, family, and gatherings are the order of the day. This recipe uses your slow cooker to create a tasty side for your turkey, ham, or other meat. It includes bacon, chestnuts, mushrooms, onions, and celery.
Slow Cooker Chestnut-Bacon Stuffing
Nonstick cooking spray
8 slices bacon
3 tablespoon butter
1 pound assorted fresh mushrooms, such as cremini, shiitake, and/or oyster, quartered
¾ cup sliced leeks or onion
½ cup sliced celery
2 teaspoons snipped fresh thyme or 1/2 tsp. dried thyme, crushed
½ teaspoon fennel seeds, crushed
¼ teaspoon black pepper
10 cups dried 1-inch cubes of crusty bread*
1 5.3-7 ounce pkg. whole peeled chestnuts, coarsely chopped
1 14.5-ounce can of reduced-sodium chicken broth
Lightly coat a 5- to 6-qt. slow cooker with cooking spray. In a 12-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels, reserving drippings in the skillet. Crumble bacon; set aside.
Add butter to reserved drippings; heat over medium heat. Add mushrooms, leeks, and celery; cook 8 minutes or until tender and liquid is evaporated, stirring frequently. Stir in thyme, fennel seeds, and pepper; cook for 1 minute more.
In an extra-large bowl, combine bread cubes, chestnuts, bacon, and mushroom mixture. Drizzle with broth to moisten, tossing lightly to combine. Transfer mixture to prepared cooker.
Cover and cook on low for 3 1/2 to 4 hours or until heated through.