Orange Pecan Stuffing

By tunes

6 slices bacon, chopped
1 large onion, finely chopped
2 stalks celery, finely chopped
4 cloves garlic, minced
2 oranges
8 cups (2 L) cubed day-old white bread
(about 12 slices, crusts removed)
½ cup (125 mL) coarsely chopped toasted pecans
½ cup (125 mL) chopped fresh parsley
1 egg, beaten
2 tbsp (25 mL) minced fresh thyme
½ tsp (2 mL) freshly ground black pepper
¼ tsp (1 mL) salt

Preparation

Step 1

In a large nonstick skillet, cook bacon over medium-high heat for 5 to 7 minutes, until crisp. With a slotted spoon, remove bacon to a large bowl, reserving fat in skillet.

2. Add onion and celery to skillet; cook, stirring, for 8 to 10 minutes, until onion and celery are soft and just starting to brown. Add garlic; cook, stirring, for 30 seconds or until fragrant. Scrape onion mixture into bowl with bacon.

3. Finely grate zest from 1 orange and add to bowl. Cut a slice from one end of 1 orange; cut away rind and all white pith from orange. Holding orange over a small bowl, cut between membranes to release orange segments; squeeze juice from remaining membrane. (Reserve juice for Roast Turkey recipe, if desired.) Repeat with other orange. With your fingers, break orange segments into small pieces. Add orange segments and their juice to bacon mixture, along with bread cubes, pecans, parsley, egg, thyme, pepper and salt; stir well. Let cool completely before stuffing turkey.


Makes about 10 cups (2.5 L)