Bacon And Bourbon Thanksgiving Stuffing
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
39
Spice
56
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Butter2 large
Onion (peeled and chopped)2 cloves
Garlic (minced)2 tbsps
Dried Rosemary1 tbsp
Dried ThymeDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease two 9x13 inch baking dishes
3
Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown
4
Drain on paper towels
5
Pour bacon fat remaining in the skillet into a bowl
6
Using the same skillet, melt the butter over medium heat
7
Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes
8
Stir in the reserved bacon fat
9
Meanwhile, place the pumpernickel and rye bread cubes into a large bowl
10
Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly
11
Stir the chicken stock and bourbon together in a bowl
12
Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency
13
Use your hands to evenly mix the ingredients together
14
Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly
15
Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean
16
If you wish to have a darker crust on top, bake for an additional 10 minutes