Bacon and Bourbon Thanksgiving Stuffing
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two
9×13 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
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.
Ingredients
1 pound thick-cut bacon,
chopped
1 cup butter
2 large onions, peeled and
chopped
5 celery stalks, diced
2 cloves garlic, minced
2 tablespoons dried rosemary
onions, celery, garlic, and rosemary, and cook until onions are soft
1 (1 pound) loaf day-old
pumpernickel bread, cubed
1 (1 pound) loaf day-old dark rye
bread, cubed
8 eggs, lightly beaten
1 tablespoon dried thyme
3 tablespoons dried sage leaves
2 quarts of chicken stock (more as
needed)
1 cup of
good-quality bourbon
whiskey
To make Bacon and Bourbon Thanksgiving Stuffing,
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.
