Have you ever wished there could be a Turkey Stuffing permeated with the rich flavor and smokiness of bacon? One that’s fantastic in the bird & in a casserole? A seriously crave-worthy stuffing?
Well, that’s my sister’s Stuffing. This year it seems my baby sis all but declared war on me over a post for my Classic Midwestern Stuffing. She took particular umbrage *yes I said umbrage, how OLD am I?* over this declaration:
“And bacon? No bacon! I’m taking a stand here – just like cheese, bacon shouldn’t be in everything, and really shouldn’t be in a classic stuffing. You heard it here, first, fellow Americans! Sausage goes in stuffing. And giblets. Ask your Grandma.”
So just to keep peace in the family, this year we broke tradition. We made my sister’s Bacon Stuffing.
My son was cooking up all the bacon (isn’t it great he was helping this year!) when it dawned on him we weren’t making “our” stuffing, but he managed to pull it together and decided anything with all that bacon had to be good! It helped that we knew this was Auntie Liz’s recipe and she’s a fantastic cook. Still, it was a bit like a trust fall, lol!
And fall we did – in love with this stuffing. Was it as good as mine? Yeah, my sis actually called to find out! Don’t you just love sisters? I put her on speaker and my son called it: “It’s just as good as Mom’s. They’re pretty much equal but different.” Hey, I’ll take that. And I’ll take another helping of my sister’s stuffing. It’s seriously amazing!
- 3/4 to 1 pound of bacon, diced
- 1 stick of butter
- 3 to 4 stalks celery, diced (about a 1 1/2 cups)
- 1 large onion or 2 small, diced (about 1 1/2 cups)
- 8 ounce package of mushrooms, diced
- 2 to 3 cloves garlic
- 1 can of whole water chestnuts, roughly chopped, optional
- 1 12 ounce package of Brownberry Herb Seasoned Stuffing
- Poultry seasoning to taste (recipe to make your own here)
- salt & pepper to taste
- Any of your favorite herbs or seasoning: additional thyme, rosemary, sage or 1/2 a teaspoon or so of red pepper flakes, etc.
- Chicken Broth to moisten (2 to 2 1/2 cups)
In a large pan, fry bacon until crisp, remove and discard all but 2 to 3 tablespoons of drippings. Add butter and stir till melted. Add celery and onion and cook until softened, six to eight minutes. Add mushrooms & garlic and continue to cook for a few more minutes.
Remove from heat and add in the stuffing mix, the reserved bacon and water chestnuts, if using. Toss together and add chicken broth to moisten. Taste for seasoning & add in salt, pepper and additional desired herbs.
This is best left overnight in the refrigerator before baking. Check for desired amount of moistness and add additional broth, if needed, before baking. Stuffing should be not be wet. See note, below, if stuffing a bird.
Bake in a buttered casserole, covered, at 325 to 350 degrees for about an hour, uncover and continue to bake until top is a little crispy and crunchy, and additional 15 minutes or so.
- I used two teaspoons poultry seasoning, a generous amount (about 3/4 teaspoon) of pepper and a 1/2 teaspoon red pepper flakes.
- This makes more than enough to stuff a bird and make a casserole, but keep in mind that stuffing that goes inside the bird will need less chicken broth; it should be nearly dry going in. Stuff the bird first, then add a little additional broth to the remaining stuffing for the casserole.
- I’ve found that if the stuffing appears to be a little too wet, bake until the top is crispy, gently turn over, and continue to bake. The top and bottom will have a nice crunch and the inside will be moist and delicious. I may do all my stuffings this way from now on.
Today I’ll be sharing this recipe at our very own Throwback Thursday Link Party. You might want to bookmark this special two week extravaganza – they’re all lots of links to both Thanksgiving & Thanksgiving leftovers, Thanksgiving Crafts & Holiday Decorating.
I’ll also be sharing at Fiesta Friday, hosted this week by Julianna @ Foodie On Board and Hilda @ Along The Grapevine, and Saucy Saturdays. Saucy Saturdays is hosted by four incredible bloggers: Dina, Jennifer, Christine & Swayum.