Thanksgiving Stuffing with Bacon
User Reviews
5.0
90 reviews
Excellent
Thanksgiving Stuffing with Bacon
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Bacon Stuffing is the perfect side dish that will quickly become a Thanksgiving tradition! The secret is frying the bacon first so you can cook the veggies in the bacon grease.
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Ingredients
- 1 loaf French bread
- 1 pound Bacon
- 2 cups chopped celery
- 1 onion chopped
- 1 teaspoon sage
- salt and pepper
- 2 cups chicken broth
Instructions
- Preheat the oven to 350℉. Cut the french bread into 1-inch cubes and put in a large bowl.
- Cut the bacon into small pieces and cook in a skillet. Drain the bacon, but DO NOT throw away the grease. Add the bacon to the bread pieces.
- Sauté the celery and onions in the leftover bacon grease. Drain excess grease.
- Mix the celery and onions into the bacon and bread.
- Add sage, salt and pepper.
- Add 1-2 cups of chicken broth, depending on how moist you like the stuffing. Stir until well combined.
- Pour into a greased 9x13 dish and bake covered for 30 minutes.
- Uncover and bake for another 20 minutes.
Notes
- Cooked stuffing will last 3-4 days, covered, in the fridge.
Nutrition Information
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Calories
262.52kcal
(13%)
Carbohydrates
20.85g
(7%)
Protein
9.08g
(18%)
Fat
15.74g
(24%)
Saturated Fat
5.22g
(26%)
Cholesterol
24.95mg
(8%)
Sodium
578.42mg
(24%)
Potassium
205.99mg
(6%)
Fiber
1.22g
(5%)
Sugar
1.55g
(3%)
Vitamin A
89.57IU
(2%)
Vitamin C
3.94mg
(4%)
Calcium
28.84mg
(3%)
Iron
1.51mg
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 26252 kcal
% Daily Value*
| Calories | 262.52kcal | 13% |
| Carbohydrates | 20.85g | 7% |
| Protein | 9.08g | 18% |
| Fat | 15.74g | 24% |
| Saturated Fat | 5.22g | 26% |
| Cholesterol | 24.95mg | 8% |
| Sodium | 578.42mg | 24% |
| Potassium | 205.99mg | 4% |
| Fiber | 1.22g | 5% |
| Sugar | 1.55g | 3% |
| Vitamin A | 89.57IU | 2% |
| Vitamin C | 3.94mg | 4% |
| Calcium | 28.84mg | 3% |
| Iron | 1.51mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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