Baguette Bacon Stuffing
A delicious Baguette Bacon Stuffing that's perfect for Thanksgiving, combining day-old baguettes, bacon, and fresh vegetables.
Equipment
- large Dutch oven
- large baking dish
- paper towel
- large bowl
Ingredients
Baguette and Bacon Stuffing
- 24 oz day-old baguette, toasted and torn
- 12 oz thick cut bacon
- 3 large carrots, finely chopped
- 5 stalks celery, finely chopped
- 3 large onions, finely chopped
- 5 cloves garlic, minced
- 1.5 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 cup shredded parmesan
- 1.5 cups chicken stock
- 0.5 cup fresh parsley, chopped
Instructions
Cooking Instructions
- In a large Dutch oven over medium-high heat, cook the bacon until crispy. Remove from the pan and drain on a paper towel, but leave the bacon grease in the pan. Crumble cooled bacon for topping.
- Add chopped carrots, celery, onions, and garlic to the bacon grease. Add rosemary and sage, cook until softened.
- Remove the vegetables from heat and set aside to cool.
- Preheat oven to 350°F. Grease a large baking dish and set aside.
- Place the bite-sized pieces of baguette in a large bowl. Add cooled vegetable mixture, parmesan, and parsley.
- Combine ingredients using hands or a large spoon.
- Pour in a cup of stock, mixing everything together.
- Massage stock into the mixture until combined. Add more stock if dry, and achieve a soft but not soggy consistency.
- Transfer to the greased baking dish. Top with crumbled bacon. Cover with aluminum foil.
- Bake in preheated oven for 30 minutes.
- Remove cover and bake for an additional 15 minutes until crisp on top.
- Remove from oven and enjoy warm!
Notes
Serve with turkey and other traditional Thanksgiving side dishes for a delicious meal!
Nutrition
Serving: 1gCalories: 524kcalCarbohydrates: 55gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 12gCholesterol: 51mgSodium: 1496mgFiber: 4gSugar: 8g
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