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.

Nudles
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes.

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  • 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

220 calories; 12.9 g total fat; 91 mg cholesterol; 719 mg sodium. 13.1 g carbohydrates; 7.1 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/21/2009
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 thoughts about the alcohol don't just brush it off and go on! Don't always trust the recipe completely. Always use your brain and test the recipe before a gathering! Thank you. Read More
(25)

Most helpful critical review

Rating: 3 stars
07/12/2010
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 was twice as much liquid as I needed in this recipe! Read More
(6)
26 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
12/21/2009
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 thoughts about the alcohol don't just brush it off and go on! Don't always trust the recipe completely. Always use your brain and test the recipe before a gathering! Thank you. Read More
(25)
Rating: 4 stars
12/21/2009
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 thoughts about the alcohol don't just brush it off and go on! Don't always trust the recipe completely. Always use your brain and test the recipe before a gathering! Thank you. Read More
(25)
Rating: 5 stars
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 where you add the bacon back into the mix. But we just tossed it in there when we were doing the mixing of all of the ingredients. The flavors are excellent and we even used a little extra burbon in our gravy. Read More
(23)
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Rating: 5 stars
11/17/2010
This was fabulous! Read More
(13)
Rating: 5 stars
10/09/2009
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 consistancy! That means one can play around to get the consistancy they prefer. I am going to try this time adding some peeled cut apples to this and tip:If you aren't a drinker as I am not omit the Bourbon!! Thanks so much. Read More
(7)
Rating: 5 stars
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 "stuffing-like" I didn't add it all at once and I didn't use it all. I did add more sage because I like a very sage-y flavour but otherwise it was perfect. This will be my recipe for years to come! Read More
(7)
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Rating: 3 stars
07/12/2010
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 was twice as much liquid as I needed in this recipe! Read More
(6)
Rating: 4 stars
06/01/2010
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 until it soaks into the bread. Then stop adding! I made a quarter of the recipe since we don't need 2 9x13 pans of stuffing and I used 1 cup of chicken stock instead of 2. I think bf would've liked this more without the bourbon--and I only added a a tablespoon or so of it. Other than that this was a nice stuffing. I'd prefer the darker breads the recipe called for but we have way too much bread right now for me to get something different. Thanks for the recipe! Read More
(5)
Rating: 5 stars
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 this Thanksgiving it's becoming my signature dish--its the dark breads that really bring out the flavor. I would be careful with the chicken stock though add as needed. Read More
(4)
Rating: 5 stars
01/05/2010
This stuffing is AWESOME. I live abroad and we made this for our "orphan American" Thanksgiving celebration and it was an enormous heartwarming hit. I agree with everyone else that there is way too much liquid in the recipe but it's nothing you can't solve by just monitoring it as you mix as well as during the baking process. I ended up "feeding" the stuffing a little bourbon and stock as it baked so it didn't dry out. It was amazing. Thumbs way up. Read More
(4)