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.
Recipe courtesy of Denise Bryson
Save Recipe Print
Level:
Easy

Ingredients

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.

Cook's Note

There's no good way to mix this stuffing without using your hands, so just dive in and do it.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Pairs well with Chardonnay

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Stuffing

Recipe courtesy of Jay Hajj

Variations on Stuffing 101: Giblet Stuffing

Recipe courtesy of Rick Rodgers

Stuffed Pumpkin with Cornbread Stuffing

Recipe courtesy of Curtis Aikens

Quinoa Stuffing

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Oyster Stuffing

Recipe courtesy of Food Network Kitchen

Sausage Stuffing

Recipe courtesy of Julie Song

Browse Reviews By Keyword

          Latest Stories