Bacon And Bourbon Thanksgiving Stuffing Recipes

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BACON-PARMESAN STUFFING



Bacon-Parmesan Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the baking dish
6 slices thick-cut bacon, chopped
2 large onions, chopped
1 bunch scallions, thinly sliced (white and green parts separated)
Kosher salt
1 tablespoon chopped fresh rosemary
3 cups low-sodium chicken broth
2 large eggs
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Coarsely ground black pepper
1 stale 2-pound loaf crusty white bread, cut into 1/2-inch cubes (about 16 cups)

Steps:

  • Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
  • Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
  • Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

CHRISTMAS STUFFING WITH BACON



Christmas Stuffing with Bacon image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13

8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
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
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

Steps:

  • 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.

THANKSGIVING BACON STUFFING



Thanksgiving Bacon Stuffing image

This stuffing recipe has been in my family for decades. How can you go wrong with bacon? Whether it be baked in muffins tins or right inside the turkey, this is sure to be a hit!

Provided by Nickolasa

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 pound bacon, cut into 1/2-inch pieces
½ cup butter
1 cup finely chopped onion
1 cup chopped celery
2 tablespoons poultry seasoning (such as Bell's®)
2 loaves day-old white bread, torn into small pieces
2 eggs, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
  • Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
  • Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
  • Bake in the preheated oven until tops are crispy, about 25 minutes.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 40.5 g, Cholesterol 65 mg, Fat 16.3 g, Fiber 2.3 g, Protein 11.8 g, SaturatedFat 7.4 g, Sodium 877 mg, Sugar 4.1 g

BACON AND BOURBON THANKSGIVING STUFFING



Bacon and Bourbon Thanksgiving Stuffing image

This recipe makes a HUGE amount of stuffing--enough to stuff a 24 lb. turkey--so adjust the ingredient amounts as needed. The flavors of bacon and bourbon make it richer than any stuffing I've ever had, and I always get requests for the recipe. There's no good way to mix this without using your hands, so just dive in and do it! Egg-type breads such as challah, may be substituted for dark breads.

Provided by Nudles

Categories     Bread Stuffing and Dressing

Time 1h30m

Yield 24

Number Of Ingredients 13

1 pound thick-cut bacon, chopped
1 cup butter
2 large onions, peeled and chopped
5 celery stalks, diced
2 cloves garlic, minced
2 tablespoons dried rosemary
1 (1 pound) loaf day-old pumpernickel bread, cubed
1 (1 pound) loaf day-old dark rye bread, cubed
8 eggs, lightly beaten
1 tablespoon dried thyme
3 tablespoons dried sage leaves
2 quarts chicken stock (more as needed)
1 cup good quality bourbon whiskey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes.
  • Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.
  • Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
  • Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
  • Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.
  • Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 13.1 g, Cholesterol 90.8 mg, Fat 12.9 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 6.4 g, Sodium 719.3 mg, Sugar 2.1 g

BACON STUFFING



Bacon Stuffing image

Make and share this Bacon Stuffing recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 loaf bread, sliced (dried overnight on a rack)
4 slices bacon, finely chopped
1 onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon butter
2 eggs, lightly beaten
1 tablespoon fresh herb, finely chopped (parsley, sage, thyme)
1 1/2 cups chicken broth (low-sodium)

Steps:

  • Preheat oven to 400°F.
  • Break dry bread inot bite-size pieces and place in a large bowl.
  • Fry bacon on medium-high heat until crisp; add onion, celery, and butter. Sauté for 5 minutes. Set aside.
  • Add egg, herbs, chicken stock and slightly cooled bacon/vegetable mixture to the bread. Mix well.
  • Spoon stuffing into a lightly greased 9x5 loaf pan and bake at 400F for 45 minutes.
  • Remove pan from the oven, invert onto a serving plate, slice and serve.

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