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Bread Stuffing with Crawfish, Bacon, and Collard Greens

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Bread Stuffing with Crawfish, Bacon, and Collard Greens

Bread Stuffing with Crawfish, Bacon, and Collard Greens

amanda

Equipment

  • - Cast Iron Skillet: Essential for cooking bacon and possibly browning the dish for presentation.

  • - Roasting Pan: Useful for roasting or baking bread stuffing, ensuring even cooking.

  • - Colander: For rinsing collard greens quickly and efficiently.

Ingredients

  • 1 (1-pound) loaf crusty country-style white bread

  • 1/4 cup olive oil

  • 4 teaspoons chopped fresh thyme

  • 1 large garlic clove, minced

  • 6 tablespoons (3/4 stick) butter

  • 1 1/2 cups finely chopped onion

  • 1 1/2 cups thinly sliced celery

  • 1 cup finely chopped green bell pepper

  • 1 pound peeled cooked crawfish tails, thawed if frozen

  • 1/2 pound sliced bacon, chopped

  • 1 (1-pound) bag sliced collard greens, coarsely torn

  • 1 3/4 cups low-salt chicken broth or turkey stock, heated, divided

  • 1/3 cup chopped fresh parsley

Instructions

1

Instruction 1

Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.
2

Instruction 2

Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
3

Instruction 3

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.
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