Baker’s Bacon Thanksgiving Stuffing

Chef Tony Baker
Chef Tony’s Sausage and Bacon Stuffing makes a great side dish for your Thanksgiving feast or holiday family meal. This seasonal dish is great for the fall and entertaining. It features Baker’s Bacon Dry Cured Double Smoked Bacon.
Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine American, Thanksgiving
Servings 8 people


  • 1/4 lb Butter
  • 1 lb Sausage Meat remove casings if links
  • 8 oz Bakers Double Smoked Bacon Slab small dice
  • 1 large loaf Crusty white bread preferably a bit stale cut into rough cubes
  • 3 Celery stalks small dice
  • 2 Onions small dice
  • 1/2 bunch Sage chiffonade
  • 1/2 bunch Parsley picked and chopped
  • 1/2 bunch Thyme picked and chopped
  • 3 Eggs
  • 2-1/2 cups Chicken Stock heated


  • In a large skillet add butter, brown the sausage meat and bacon, crumbling the sausage it into small pieces
  • Add the onion, celery, thyme and sage cook about 6 mins until onions are tender
  • In a large bowl mix the stock, eggs and parsley
  • Add the bread to the stock mixture, add the sausage and mix well
  • Cover and let sit for 30 mins to allow the bread to soak up the moisture



Either stuff your bird, or bake in a buttered pyrex dish until brown and crispy on top.
Keyword autumn, Back Bacon, Bacon Thanksgiving, Easy Bacon, fall, holiday, Sausage, Side Dish, Stuffing


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