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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.
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Side Dish
Cuisine
American, Thanksgiving
Servings
8
people
Ingredients
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
Instructions
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
Video
Notes
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