Bread Stuffing with Crawfish, Bacon, and Collard Greens

Name: Bread Stuffing with Crawfish, Bacon, and Collard Greens
Yield: 10 to 12 Servings
Ingredients: 1 1-pound loaf crusty country-style white bread; 1/4 cup olive oil; 4 teaspoons chopped fresh thyme; 1 large garlic clovve, 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

By Tom DouglasPhotography by Scott Peterson

October 26, 2008

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Recipe notes