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My review
Bacon and Bourbon Thanksgiving Stuffing
3
Nudles
"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."
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Ingredients
1 h 30 m servings 220Original recipe yields 24 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2326 Ratings
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Most helpful positive review
12/18/2009
All the people who said it was too soggy or too strong in the bourbon department should really get a clue! Seriously! use your common sense. If it looks a little soggy or you're having second th...
Most helpful critical review
7/7/2010
This was a good stuffing. The bourbon is noticeable but not too overbearing. As for the conversation about sogginess: I agree that it pays to use commonsense when using a new recipe, but there ...
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12/18/2009
All the people who said it was too soggy or too strong in the bourbon department should really get a clue! Seriously! use your common sense. If it looks a little soggy or you're having second th...
11/22/2007
This is our new family favorite for Thanksgiving. We did decrease the chicken stock down to about 2 cups of liquid from the original amount it called for. Also the recipe is missing the part w...
10/9/2009
Awesome Awesome Recipe! Tested it out and am making it for Thanksgiving Supper, as for the comments stating too much liquid, THANK you for stating in the directions to add liquid to desired cons...
11/19/2007
This was amazing stuffing! Everyone loved it and I gave the recipe to three family members. I don't know how the previous reviewer's turned out soggy. I added the wet ingredients until it was...
7/7/2010
This was a good stuffing. The bourbon is noticeable but not too overbearing. As for the conversation about sogginess: I agree that it pays to use commonsense when using a new recipe, but there ...
5/30/2010
We only had white bread, so that's what I used. Also, definitely follow the advice of other reviewers in regards to adding the liquid. You do not need that much, and you need to add it only un...
11/26/2008
The Best!! Tried this out last Thanksgiving and it was so popular, two 13X9s disappeared at work and two at home! I've now made this recipe several times and will be breaking it out again for t...
11/18/2012
I made this for a thanksgiving potluck my friends and i (all students) had. It went over VERY well. I only used 4 cups of chicken stock for the full recipe, but I doubled the bacon, and made one...