Bacon and Bourbon Thanksgiving Stuffing

19 Reviews

Prep: 45 min
Cook: 45 min
Ready In: 1 hr 30 min

“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.” - by Nudles

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Metric US

Original recipe yields 24 servings

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.

Nutrition

Amount Per Serving (24 total)

Calories
220 cal
11%

Fat
12.9 g
20%

Carbs
13.1 g
4%

Based on a 2,000 calorie diet

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Reviews (19)

Rate This Recipe

Bethany the Fancy Pantz

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..." See more 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."

BLACKVELVETRAV

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 y..." See moreou 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. "