Bacon Stuffing

baconstuffing Bacon Stuffing is the perfect side dish that will quickly become a Thanksgiving tradition! The secret is frying the bacon first so you can cook the veggies in the bacon grease.

1 loaf French bread, cut into 1" cubes
1 lb bacon
2 cups celery, chopped
1 onion, chopped
1 tsp. dried sage
sea salt
black pepper, freshly ground
2 cups chicken broth

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" baking dish.

Place the French bread in a large bowl.

Cut the bacon into small pieces and cook in a skillet. Drain the bacon, but DO NOT throw away the grease. Add the bacon to the bread pieces.

Sauté the celery and onions in the leftover bacon grease. Drain excess grease.

Mix the celery and onions into the bacon and bread.

Add sage, salt and pepper.

Add 1-2 cups of chicken broth, depending on how moist you like the stuffing. Stir until well combined.

Pour into the prepared dish and bake covered for 30 minutes. Uncover and bake for another 20 minutes.

Makes 12 servings.

Cook's Notes: Cooked stuffing will last 3-4 days, covered, in the fridge.