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.
- 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
- 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)
- 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