Christmas Stuffing With Bacon Recipes

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THANKSGIVING BACON STUFFING



Thanksgiving Bacon Stuffing image

This stuffing recipe has been in my family for decades. How can you go wrong with bacon? Whether it be baked in muffins tins or right inside the turkey, this is sure to be a hit!

Provided by Nickolasa

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 pound bacon, cut into 1/2-inch pieces
½ cup butter
1 cup finely chopped onion
1 cup chopped celery
2 tablespoons poultry seasoning (such as Bell's®)
2 loaves day-old white bread, torn into small pieces
2 eggs, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
  • Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
  • Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
  • Bake in the preheated oven until tops are crispy, about 25 minutes.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 40.5 g, Cholesterol 65 mg, Fat 16.3 g, Fiber 2.3 g, Protein 11.8 g, SaturatedFat 7.4 g, Sodium 877 mg, Sugar 4.1 g

BACON & SAUSAGE STUFFING



Bacon & Sausage Stuffing image

This recipe was inspired by my mother's stuffing recipe. It smells like heaven while you're making it, and people can never seem to get enough. -Scott Rugh, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 4h25m

Yield 20 servings.

Number Of Ingredients 13

1 pound bulk pork sausage
1 pound thick-sliced bacon strips, chopped
1/2 cup butter, cubed
1 large onion, chopped
3 celery ribs, sliced
10-1/2 cups unseasoned stuffing cubes
1 cup sliced fresh mushrooms
1 cup chopped fresh parsley
4 teaspoons dried sage leaves
4 teaspoons dried thyme
6 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1-1/4 cups chicken stock

Steps:

  • In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat., In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.

Nutrition Facts : Calories 290 calories, Fat 17g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 823mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

CHRISTMAS STUFFING



Christmas Stuffing image

A favorite in our family for years, adjusted to cook in a pressure cooker before baking.

Provided by Dar

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

4 large potatoes, cubed
½ large white onion, coarsely chopped
2 tablespoons dried summer savory
½ cup butter, cubed
6 slices bread, cubed
salt and ground black pepper to taste
2 eggs, beaten

Steps:

  • Combine potatoes, onion, and summer savory in a pressure cooker with water to cover. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Adjust heat until regulator is gently rocking. Cook at high pressure until potatoes are tender, about 5 minutes. Let pressure release naturally according to manufacturer's instructions; unlock and remove lid.
  • Stir butter, bread, salt, and pepper into the potato mixture. Transfer stuffing to an oven-proof glass dish. Cover with plastic wrap and refrigerate for 15 to 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix eggs into the stuffing.
  • Bake in the preheated oven until set, 30 to 40 minutes.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 29 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 3.4 g, Protein 4.7 g, SaturatedFat 5.3 g, Sodium 172 mg, Sugar 1.8 g

CHRISTMAS STUFFING WITH BACON



Christmas Stuffing with Bacon image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13

8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
4 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag frozen pearl onions, thawed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional

Steps:

  • Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.
  • For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
  • For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
  • Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.

BREAD STUFFING WITH MUSHROOMS AND BACON



Bread Stuffing with Mushrooms and Bacon image

Categories     Mushroom     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bacon     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 12

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
  • Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

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