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.
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."
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.
Serves 12 or more as part of a Thanksgiving feast. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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By susie94165
on November 17, 2011
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this is absolutely the crowd favorite. I found that because this is such a basic stuffing recipe, it really needs your own spin. I ditch the bourbon, didn't see a need for it what with all the liquid from the stock.I add tons of celery, yum! don't forget to get the absolute best bacon your butcher has to offer.none of that whimpy thin stuff, use the good HUGE slab of bacon cube it and work all the drippings out. also add the all of the bacon in! it's thanksgiving so you can spare yourself the grief after all right? after adding the onions to the drippings, i found that instead of adding the actual rosemary into the stuffing, i just let it release its natural oil into the bacon drippings. after about 20 minutes,toss it b/c the texture is completely unpleasant! use your creativity and your sense, there is absolutely nothing intimidating. ps. don't use all of the chicken stock! it makes it into a bread pudding : good luck!
By Rock recipe
Connecticut
on November 24, 2010
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This one isn't as easy to make as it states.
I made this and it turned out more of a custard
than a dressing or stuffing, and using the bourbon
was a waste of a good whiskey in this one.
I like recipes and have a recipe blog
you can check out if you like to at
http://rocksrecipies.blogspot.com/
By ellair_12375565
Delray Beach, 48
on November 24, 2009
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I love this recipe. Very easy to make, of course you have to use your instinct in the kitchen, if you don't have a clue it might not work the first time.
I make it every year and this is my fourth. My family always complements me on it.
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