My family has used this bacon stuffing recipe for many years. With bacon, how can you go wrong? This stuffing will be a hit whether it’s prepared inside the bird or in muffin pans.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
Ingredients
- 1 pound bacon, cut into 1/2-inch pieces
- ½ cup butter
- 1 cup finely chopped onion
- 1 cup chopped celery
- 2 tablespoons poultry seasoning (such as Bell’s®)
- 2 loaves day-old white bread, torn into small pieces
- 2 eggs, beaten
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet over medium-high heat. Cook until cooked through but still slightly soft, 5 to 10 minutes. Drain bacon slices on paper towels, retaining bacon drippings in the skillet.
- Melt butter in a separate skillet over medium-high heat; sauté onion and celery until softened, about 5 minutes. Stir cooked bacon and poultry seasoning into onion mixture, then transfer to a large bowl.
- Mix torn bread pieces into bacon-onion mixture in the bowl; fold in eggs. Spoon bread mixture into muffin cups.
- Bake in the preheated oven until tops are crispy, about 25 minutes.
- This recipe can be lightened by using turkey bacon, chicken stock, and whole wheat bread. But if you are making it for Thanksgiving, I say just go for it!
- If you think the stuffing is too dry after adding the eggs, you can add bacon drippings (or milk or chicken stock) until you get the right consistency.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 877 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Was really excitged about these, but epic fail as they were super super dry, even after adding the bacon grease and additional chicken broth. I believe it was the bread.
My husband liked this dressing a lot and ate half of it himself. I did not put into the muffin pan, instead placed it in a baking dish. It turned out really well. Will make again in the future.
This has been our family recipe for generations, it wouldn’t be Thanksgiving without it. We call it “Daddy’s stuffing”.
It was a little dry. I added additional broth, which helped. Not sure if I’m going to make it again.
Taste was great! The muffins had 1 good bite each. The rest was dry. I added the bacon drippings after the eggs. It was my first attempt at any stuffing.
My raw, mixed product (before baking) was very dry so I added an ingredient not in the original recipe: broth. That helped considerably, but it’s occurred to me that some imprecision in the recipe also might have contributed to the problem. The need for “two loaves of bread” needs more precise quantification. I used two bags of dry (some might say “stale”) Arnold breadcrumbs which simply may have been too much volume or too arid an ingredient. I’d welcome any amplification how to improve directions for this recipe.
Two loaves made way too much bread, all the rest was great, definently used the turkey drippings for moisture.
I made this yesterday and I must say it was delicious. I used green onions instead of regular onions and it was good as well. however I used store bought stuffing. don’t know if making my own stuffing will make a difference. maybe next time.
we cooked it for 20 minutes and it was chard black and burned
Used stove top stuffing with bacon and made in muffin tins. Made ahead and warmed up just before serving.
Came out good love the bacon idea