Thursday, November 29, 2012

Thanksgiving Throwback

Tasty Thursday

This year for Thanksgiving, I was in charge of the stuffing, which is probably my favorite part of the meal. This particular dish was pretty easy to make, and so delicious! It is a recipe adapted from food network magazine, but I put my own little spin on it, including delicious bacon pieces! I made this for the holidays, but you can really make it anytime. It is not the lightest dish in the world, but it sure is tasty. I hope you and your family enjoy!

Thyme, Sage, And Bacon Stuffing


16 cups stale sourdough bread cut into cubes

4 strips of uncooked bacon
(you may omit this to make the dish vegetarian)

1 stick of butter, plus extra for the top

2 cups diced celery

2 cups diced yellow or white onion

4 cloves diced garlic

1 diced shallot

2 eggs

1/4 cup chopped fresh flat leaf parsley

2 tbs chopped fresh sage

2 tbs chopped fresh thyme

3 cups chicken broth
(you may use vegetable broth to make the dish vegetarian)

salt and pepper to taste


Place bacon strips in a large, hot skillet over medium heat and cook until crispy. Place on a plate with paper towels to remove excess grease (you may skip this step to make the dish vegetarian). Melt 1 stick butter in the same skillet with the bacon fat over medium heat. Add the celery, onions, shallot, garlic, sage, thyme, salt and pepper and cook until the onions begin to get soft, about 5 minutes. Add the chicken (or veggie)  broth and bring to a simmer. Beat 2 eggs with the chopped parsley in a large bowl and add the stale bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover with foil and bake 30 minutes at 375 degrees F and then uncover and bake until golden, about 30 more minutes (or stuff in your turkey and bake).


  1. Replies
    1. Thanks so much Angie! I thought it was and my hubby said it was his favorite part of the meal!

  2. That looks so yummy. I love stuffing, but anything with bacon is better. :)

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