The Stuffing-on-the-Side That Will Change Your Thanksgiving (With Bacon! And Parmesan!)

The Stuffing-on-the-Side That Will Change Your Thanksgiving (With Bacon! And Parmesan!)

Thanksgiving is when macros go out the window, pie is consumed in copious amounts, and your best bet for protein is that turkey. I keep my turkey from getting dried out by stuffing it with citrus fruits instead of actual bread stuffing. As a bonus, I get to make this awesome bacon parmesan stuffing. It’s not healthy (tons of tasty, tasty butter) or gluten-free, but it is absolutely delicious. It will be a Thanksgiving game-changer, so what are you waiting for? Try it tomorrow!

Bacon parmesan stuffing close-up
Can’t you see all that yumminess?

You’ll need:

  • 6 tablespoons of unsalted butter
  • 8 ounces of bacon, cut into 1/2″ bits (I use turkey bacon)
  • 2 large onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 tablespoons fresh rosemary leaves, chopped
  • 3 garlic cloves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 pound (1 loaf) of stuffing bread (I use regular whole wheat bread)
  • 2/3 cup parmesan cheese
  • 1 cup low-sodium chicken broth
  • salt and pepper
  • 2 large eggs, beaten
What to do:

Preheat the oven to 350 degrees F.
Butter a large (15x10x2) glass baking dish. Melt 2 tablespoons of butter over medium heat in a large, heavy skillet and saute the bacon until it’s crisp. Using a slotted spoon, transfer the bacon to a large bowl. Melt the rest of the butter in the skillet and saute the onions, carrots, rosemary, and garlic until the onions are very tender, about 12 minutes. Stir in the parsley. Transfer this mixture to the bacon bowl. Add the bread and parmesan and toss to coat. Add the broth to moisten it. Season to taste with salt and pepper. Add the eggs and mix them in.
Transfer the stuffing mixture to the dish. Cover with buttered foil, buttered side down, and bake for 30 minutes. Take off the foil and bake for another 15 minutes, until the top is crisp and golden.
This allegedly makes 8 to 10 servings, but I could happily eat a quarter of a pan of it.


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