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Bacon and Bourbon Thanksgiving Stuffing

By: 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."

Rating: This weblink has been rated 9 times with an average star rating of 3.8 Read Reviews (9)

Rate/Review | 391 people have saved this

Prep Time:
45 Min
Cook Time:
45 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 228 | Total Fat: 13.9g | Cholesterol: 97mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2007 by BLACKVELVETRAV 
This is our new family favorite for Thanksgiving. We did decrease the chicken stock down to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by Mich-Chick 
This was amazing stuffing! Everyone loved it and I gave the recipe to three family members. ... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by butchandterry 
it was a soggy mess. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by Jessie Olson 
Awesome Awesome Recipe! Tested it out and am making it for Thanksgiving Supper, as for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2008 by Emily O. 
We made this for Thanksgiving and LOVED it. Like the recipe says, it makes a lot, but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2008 by april 
The Best!! Tried this out last Thanksgiving and it was so popular, two 13X9s disappeared at... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2009 by Lindsay 
This recipe has WAY TOO MUCH BOURBON in it! I brought this to a party and it was the joke of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2008 by Mrs.Padg 
This was different. good, but different. One thing though, too much liquid. The rye was a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by mr-chompers 
The bourbon amount is a bit much unless you like heavy bourbon taste. I would put in 1/2 a cup... MORE

 
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