Bacon Stuffing is the perfect holiday side dish made with sourdough bread, loads of crispy bacon, celery, onion, garlic, egg, chicken broth and fresh herbs.
We are two weeks away from Thanksgiving and it is time to finalize plans and create a holiday menu or find out what you can contribute if someone else is hosting. Stuffing is one of those holiday dinner necessities. You just cannot have Thanksgiving dinner without it! This Bacon Stuffing recipe is that classic stuffing recipe that everyone will have on their plate but with just one tiny, delicious twist- bacon. Bacon adds so much flavor and also a bit of crunch that will pair perfectly with the rest of that holiday menu no matter what is on it.
Check out some other holiday dishes you may love!
Crockpot Southern Style Green Beans
No Bake Peanut Butter Chocolate Pie
Bacon Stuffing
Bacon Stuffing has a sourdough bread base made with stale bread, fresh celery and onion. Flavor is cranked up with lots of crispy bacon and fresh herbs, along with butter and bacon grease. You get a soft inside with a crispier baked top that is just waiting for a drizzle of homemade gravy. This side dish really is a must this holiday.
Tips & Tricks
Bread
I use a stale loaf of sourdough bread for this particular recipe. However, you can swap the sourdough out for whatever bread you prefer. If your bread is not yet stale, you can also oven dry it. To oven dry stuffing bread, start by cubing the loaf. Then place the bread cubes on a baking sheet and toast it in the oven for 45 minutes on 275 degrees.
Bacon Stuffing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 Servings 1x
Description
Bacon Stuffing is the perfect holiday side dish made with sourdough bread, loads of crispy bacon, celery, onion, garlic, egg, chicken broth and fresh herbs.
Ingredients
- 1 pound sourdough bread, (cubed)
- 1/2 –1 pound bacon
- 2 Tablespoons reserved bacon grease
- 1 yellow onion, (diced)
- 4 celery stalks, (diced)
- ground pepper
- salt
- 2 garlic cloves, (minced)
- 6 Tablespoons unsalted butter
- 1/4 cup fresh parsley, (minced)
- 1 Tablespoon mix of fresh rosemary and thyme, (chopped)
- 2 cups chicken broth
- 2 eggs, (large)
Instructions
- Cube a loaf of sourdough bread and let it sit out to get stale overnight.
- Wash celery and parsley. Dice the celery and onion. Mince the garlic, parsley, rosemary and thyme. Set to the side.
- Heat oven to 350 degrees.
- Heat a pan on the stovetop on a medium-high heat.
- Chop bacon and toss in the hot pan. Cook until crispy.
- Transfer the crispy bacon on a plate to the side and drain most the bacon grease from pan. Leave about 2 Tablespoons of bacon grease in the pan for the next step.
- Place diced onion and celery into pan. Add a pinch of salt and pepper. Cook until onion is translucent.
- Stir in minced garlic followed by the butter and herbs. Cook until the butter is melted, add bacon back in, remove from heat and set to the side for a moment.
- Whisk broth and eggs together.
- Place the cubed bread into a large mixing bowl, pour broth and egg mixture over top.
- Pour the bacon mixture over top and stir everything together.
- Put into a casserole dish and cover with aluminum foil.
- Bake for 30 minutes. Remove foil and cook another 15 minutes.
- Category: Side Dish
Besides stuffing, what are some other dishes that are a must-have on your holiday dinner table? Let me know in the comments below.
I’ve heard of stuffing with bacon, but not bacon stuffing! This should be a great side dish for sure.
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