This recipe is from page 141 of the November 2006 issue of Bon Appetit magazine. It is delicious. The recipe makes 10 servings.
Bread Stuffing with Crawfish, Bacon, and Collard Greens
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 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 pound bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth, heated, divided
1/3 cup chopped fresh parsley
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.
Preheat oven to 375°F. Butter13x9x2-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.
By my calculations – Per serving – Calories: 321, Total Fat: 16.7g, Sat. Fat: 5.8g, Carbs: 28.4g, Fiber: 3.9g, Protein: 14.6g