Recipe courtesy of Denise Bryson
To-Die-For Thanksgiving Stuffing
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 662
- Total Fat
- 48
- Saturated Fat
- 9
- Carbohydrates
- 30
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 136
- Sodium
- 718
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.
Cook’s Note
There's no good way to mix this stuffing without using your hands, so just dive in and do it.