Name: To-Die-For Thanksgiving Stuffing
Cuisine: american
Ingredients: 1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven); 1 dense store-bought loaf light rye bread, torn or 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 cloves garlic (or more to taste), crushed; 2 tbsp. rosemary; 1 tbsp. thyme leaves; 1 lb. toasted pecans; 2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing); 1 cup bourbon

Directions

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."
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.
Serves 12 or more as part of a Thanksgiving feast.