Stuffing. Why stuffing? It’s almost March. Spring is right around the corner and Thanksgiving is long gone, along with the carbs in your diet. Well guess what? I don’t care. Any time is a good time for stuffing. Although it’s known for it’s heavy, filling and “comforting effect”, stuffing can be very versitile. If you let it be! Come on! Give the poor stuffing a break.
I’ve lightened the flavor up the with lemon zest and fresh dill. And of course bacon. (The bacon is completely optional though) But I WILL judge you if you leave it out. Paired with lightly pan-fried flounder, your one track mind toward Spring/Summer won’t even skip a beat!
Oh, no. Don’t thank me. It’s my pleasure.
Okay, okay. If you insist.
What you’ll need for the Lemon-Dill Stuffing with Bacon:
– 1, 12 oz bag of Martins Potato Bread Soft Cube Stuffing, plain (or about 10 cups of soft cubed bread)
– 3 Tbsp olive oil
– 4 Tbsp unsalted butter
– 1 medium onion, chopped
– 1 celery stalk, chopped
– 1 tsp dried sage
– 1 tsp dried thyme
– 1 and 1/2 Tbsp lemon zest
– 6-8 fresh sprigs of dill, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups of chicken stock, warmed
– 1/2 lb bacon, cut into 1.5 inch pieces
Pre-heat oven to 350 degrees.
In a large bowl, place bread crumbs. Set aside.
Warm the chicken stock lightly in a medium sauce pan. REMOVE FROM HEAT and set aside.
Heat the olive oil on medium, in a large skillet. Saute the onions and celery until translucent.
To the skillet, add the butter, thyme, sage, dill, lemon zest, salt and pepper.
Cook just a couple minutes until the butter melts and the flavor of the herbs come out.
Add this entire mixture into the sauce pan with the chicken stock. Set aside. DO NOT CONTINUE TO COOK.
Next, in the same skillet, fry the bacon pieces until crispy.
With a slotted spoon, transfer bacon pieces into the sauce pan with the chicken stock mixture.
Go ahead, taste it! I know you want to. Good?
In the large bowl, gently toss the bread crumbs with the chicken stock, onions, celery, bacon and herb goodness. Don’t over stir it. You can bake this in a buttered casserole dish or whatever you have to use. I used my large cast iron skillet. Spread the stuffing in your pan, cover with foil and bake for 20 minutes. Uncover, and continue to bake for 30 more minutes or until the top is nicely browned and crispy.
Good gracious! Mine is almost done baking and my house is smelling wonderful!
What you’ll need for the Pan-Fried Flounder:
– 4 to 6 pieces of flounder filets, soaked in milk for about 10 minutes (This will prevent the fried fish stench your house will reek of the next day. Yes, it works. How and why? I don’t know)
– 2 Tbsp olive oil
– 2 Tbs unsalted butter
– flour for dreding
– salt and pepper to taste
your favorite fish seasoning
Rinse the milk off of the flounder filets with cold water and pat dry.
Season with salt and pepper or what ever you like to season your fish with.
In a heavy bottom skillet, heat butter and olive oil to medium-high.
Dredge flounder filet in flour, shaking off excess flour.
Place fish in hot oil/butter and fry on medium-high, about three minutes on each side (depending on thickness)
Only flip the fish once and when it’s done place on a paper towel to absorb the extra oil.
With the remaining oil/butter in the pan you can make a quick sauce if you’d like. Whisk in one more Tbsp of butter, a squeeze of lemon and a handful of freshly chopped parsley. Drizzle sauce over fish and serve immediately along side the Lemon-Dill with Bacon Stuffing.