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Bacon Stuffing

Bacon stuffing made with crisped country white bread, savory herbs, and crumbled bacon is baked until golden on top. Drying the bread cubes first helps the stuffing hold its texture while the center stays moist.
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Prep Time 20 minutes
Cook Time 1 hour 38 minutes
Resting time 10 minutes
Total Time 2 hours 8 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) country white bread cut into 3/4-inch cubes
  • 1 nonstick cooking spray
  • 8 oz bacon
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 ribs celery diced
  • 2 cloves garlic minced
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 large rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F, spread the bread cubes on a large rimmed baking sheet, and bake for 25 to 30 minutes, stirring once, until dry and crisp.
  2. Raise the oven temperature to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  4. Transfer the bacon to a paper towel-lined plate, crumble it when cool, and leave 2 tablespoons of drippings in the skillet.
  5. Add the butter, onion, and celery to the skillet and cook over medium heat for 6 to 8 minutes, stirring occasionally, until softened.
  6. Add the garlic, sage, thyme, salt, and pepper and cook for 30 seconds.
  7. Put the dried bread cubes in a large bowl, add the skillet mixture, crumbled bacon, and parsley, and toss to combine.
  8. Whisk the broth and eggs in a medium bowl.
  9. Pour the broth mixture over the bread and toss until evenly moistened.
  10. Transfer the stuffing to the prepared baking dish, cover tightly with foil, and bake at 350°F for 30 minutes.
  11. Uncover and bake for 20 to 25 minutes more, until the top is golden and the center reaches 165°F.
  12. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a poultry-free version, use vegetable broth.