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Bacon Stuffing

Bacon stuffing combines crisp bacon, softened onion and celery, and dried bread cubes in a savory broth-and-egg mixture. Baked covered before browning uncovered, it has a moist center and golden top.
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Prep Time 15 minutes
Cook Time 1 hour 4 minutes
Resting 10 minutes
Total Time 1 hour 29 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray as needed
  • 8 oz bacon cut into 1/2-inch pieces
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 ribs celery diced
  • 1 package (12 oz) dried unseasoned bread cubes
  • 3 cups low-sodium chicken broth
  • 2 eggs large
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 large skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes; transfer it to a paper towel-lined plate and leave 2 tablespoons of drippings in the skillet.
  3. Add the butter, onion, and celery to the skillet and cook, stirring occasionally, until the vegetables are softened, about 6 to 8 minutes.
  4. Put the bread cubes and cooked bacon in a large bowl, then add the vegetable mixture and toss to combine.
  5. Whisk the broth, eggs, sage, thyme, salt, and pepper in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  6. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  7. Remove the foil and bake for 15 to 20 minutes, until the top is browned and the center reaches 160°F.
  8. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, check that the center reaches 160°F before serving. Refrigerate leftovers for 3 to 4 days; freezer: yes. Use gluten-free bread cubes for a gluten-free variation.