Total Time
Prep 0 mins
Cook 45 mins

A fantastic stuffing to be served on Thanksgiving!!

Ingredients Nutrition

  • 1 loaf bread, sliced (dried overnight on a rack)
  • 4 slices bacon, finely chopped
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 tablespoon butter
  • 2 eggs, lightly beaten
  • 1 tablespoon fresh herb, finely chopped (parsley, sage, thyme)
  • 1 12 cups chicken broth (low-sodium)


  1. Preheat oven to 400°F.
  2. Break dry bread inot bite-size pieces and place in a large bowl.
  3. Fry bacon on medium-high heat until crisp; add onion, celery, and butter. Sauté for 5 minutes. Set aside.
  4. Add egg, herbs, chicken stock and slightly cooled bacon/vegetable mixture to the bread. Mix well.
  5. Spoon stuffing into a lightly greased 9x5 loaf pan and bake at 400F for 45 minutes.
  6. Remove pan from the oven, invert onto a serving plate, slice and serve.
Most Helpful

I can't say enough good things about this stuffing. i made it for thanksgiving '11 for me and the hubbs and he LOVED it, he even loved it even more than his moms. great job.

Nika The Mad Baker March 13, 2012

I was assigned to bring stuffing again this year for Thanksgiving. Last year's stuffing was really good, but I thought to myself, what could make this year's stuffing even better? And it came to me: what makes anything better? Bacon, of course. Off I went to find the perfect stuffing that combined the magical powers of butter and bacon.

I chose this one because it looked very similar to the recipe I used last year, except that it used less butter and (of course) added bacon. Since it wouldn't be Thanksgiving without blocked arteries, I decided to use half butter and half broth, rather than the full amount of broth. For herbs, I used dried rosemary and sage.

The stuffing turned out, as I expected, absolutely fantastic. The top pieces got slightly buttery-crunchy, and below that was deliciously moist. We absolutely loved it.

Thanks for the great recipe!

what-a-kerfuffle November 20, 2011