READY IN 1½ hrs

Bacon and Bourbon Thanksgiving Stuffing

Read Reviews (19)

"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

Directions

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.

Kitchen-Friendly View

PREP 45 mins
COOK 45 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 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.

—Bethany the Fancy Pantz

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Most Helpful Critical Review

Jul 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!

—WingedBook

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20 Ratings

Nov 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.

—BLACKVELVETRAV

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Nov 17, 2010

This was fabulous!

—tidem

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Nov 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!

—Mich-Chick

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Oct 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.

—Jessie Olson

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Jun 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!

—pomplemousse

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Nov 20, 2007

it was a soggy mess.

—butchandterry

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Nutrition

Calories
220 kcal
11%

Carbohydrates
13.1 g
4%

Cholesterol
99 mg
33%

Fat
12.9 g
20%

Fiber
2.6 g
10%

Protein
7.1 g
14%

Sodium
719 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon and Bourbon Thanksgiving Stuffing

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 220
Calories from Fat: 116

% Daily Value *
Total Fat 12.9g 20 %
Saturated Fat 6.4g 32 %
Cholesterol 99mg 33 %
Sodium 719mg 29 %
** Potassium 288mg 8 %
Total Carbohydrates 13.1g 4 %
Dietary Fiber 2.6g 10 %
Protein 7.1g 14 %
** Sugars 2.1g
Vitamin A 13 %
Vitamin C 5 %
Calcium 8 %
Iron 15 %
** Thiamin 15 %
** Niacin 21 %
** Vitamin B6 9 %
** Magnesium 9 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.