Recipe by Gianni #23
This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.
- 1 loaf dense store-bought dark pumpernickel bread, cut into 1-inch cubes
- 1 loaf dense store-bought light rye bread, cut into 1-inch cubes, stale
- 1 lb thick-cut bacon, chopped and browned, fat reserved
- 8 eggs, lightly beaten
- 2 large onions, chopped
- 8 garlic cloves, crushed (or more to taste)
- 2 tablespoons rosemary
- 1 tablespoon thyme leaves
- 1 lb toasted pecans
- 2 quarts rich chicken broth (more or less depending on your preference for dry or wet stuffing) or 2 quarts turkey stock (more or less depending on your preference for dry or wet stuffing)
- 1 cup Bourbon
Directions See How It's Made
- .Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
- In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
- Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
- HINT: There's no good way to mix this stuffing without using your hands, so just dive in and do it.
- When combined, stuff bird or place in separate large baking dish(es).
- Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.