Sunday, November 21, 2010

Bacon Biscuit Stuffing

My wonderful coworkers put together this recipe book for me with their favorite recipes, and there’s one I have been dying to try: Bacon Biscuit Stuffing. What better time than the holidays to give this a shot (though I would be more than happy to eat this all year round).  Honestly, can you really argue with a stuffing that has a buttermilk biscuit base AND bacon? Didn’t think so.  

I went the easy way out and bought two packs of refrigerated biscuit dough for this recipe in lieu of making the biscuits from scratch. 

In an effort to healthify this recipe, I used turkey bacon – obviously, not as good as the real deal, but brings out that nice bacon-y flavor to the dish.  When I pulled the finished product out of the oven, I was so excited to sample it I couldn’t help but dig in right away.  And then I kept going back for more. 

All I have to say is this: try this recipe now! You and your tummy will not regret it.  



 This is all that remained, I ate the rest

Bacon Biscuit Stuffing
Prep Time: 30 min
Cook Time: 50 min
Serves: 10

Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
1 lb. sliced smoky bacon, cut into 1-inch pieces
2 yellow onions, diced
5 celery stalks, diced
8 oz. white button mushrooms, brushed clean and sliced
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh thyme
Salt and freshly ground pepper, to taste
5 cups chicken stock


1.    Position a rack in the lower third of an oven and preheat to 350°F.

2.    Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.

3.    In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.

4.    Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes.

5.    Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine.

6.    Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10.


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