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This was good but very hearty. It seems to be a meal in itself. It didn't go well with Thanksgiving. I couldn't find unseasoned dry bread cubes so made my own out of cut up sourdough bread toasted in the oven. My Mother actually put it all together for me and said it wasn't worth the effort in the end. It was better as leftovers.
I loved this recipe. It might have been the most gourmet stuffing I have ever made! The flavors are simply amazing, and very earthy. I served this with a smoked turkey and felt the bacon and pears complimented the bird perfectly. My only complaint is that the stuffing turned out a little drier than I would like. I used purchased dried bread cubes from a bakery that makes very rustic bread, which I think contributed to the problem. The two adjustments I would make would be to 1) cut the bacon a little smaller and be sure to take longer to render the fat -- I thought it might get too crispy during the second cooking phase and it didn't 2) I would cover the stuffing for the first 30 minutes of cooking to get it to the more moist version that I prefer, but certainly uncover for the second half because the crusty top was perfect. Will certainly make again!
This required a little work but was well worth it. I used a non-stick saute pan and only a small amount of the bacon grease. Instead of the frozen pearl onions I used fresh. Everyone loved it! I served it with dcmac's Grilled Basil and Garlic Stuffed Chicken Grilled Basil and Garlic Stuffed Chicken.