How to Make Giada's Christmas Stuffing with Baco | Giada at Home

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34VUeIk Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Christmas Stuffing with Bacon Recipe courtesy of Giada De Laurentiis Total: 1 hr 40 min Prep: 30 min Inactive: 10 min Cook: 1 hr Yield: 8 to 10 servings Level: Easy Ingredients 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces Rice: 4 1/2 cups low-salt chicken broth 3 tablespoons chopped fresh thyme 1 1/4 cups short-grain brown rice 1 1/4 cups wild rice Vegetables: 2 tablespoons unsalted butter, at room temperature 2 tablespoons extra-virgin olive oil One 14-ounce bag frozen pearl onions, thawed 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 12 ounces (3 large) portobello mushrooms, shredded or thinly sliced 8 ounces Brussels sprouts, trimmed and thinly sliced 1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional Directions Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels. For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork. For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes. Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve. Cook's Note The rice can also be cooked in 4 cups of broth and 1/2 cup of water. To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using. https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #ChristmasStuffingwithBacon How to Make Giada's Christmas Stuffing with Baco | Giada at Home | Food Network https://youtu.be/yOeWgG84nv8