Bacon Stuffing
Need a dairy free side dish? Bacon Stuffing could be an amazing recipe to try. This recipe serves 8. One serving contains 487 calories, 15g of protein, and 27g of fat. For $1.59 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. 12 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have bacon, cream of chicken soup, chicken stock, and a few other ingredients on hand, you can make it. It is brought to you by Buns in My Oven. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is pretty good. Similar recipes include Butternut-Bacon Stuffing, Cornbread-Bacon Stuffing, and Everything Bagel and Bacon Stuffing.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 pound bacon, diced
2 stalks celery, chopped
10 ounces chicken stock
10 ounce can cream of chicken (or my cream of chicken soup substitute)
14 ounces herb seasoned stuffing mix
1 sweet onion, chopped
Equipment:
oven
frying pan
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees.Add the diced bacon to a large skillet over medium heat and cook, stirring often, until crisp.Add the onion and celery to the pan with the bacon and the drippings. Continue cooking, stirring often, until the vegetables have softened, about 5 minutes.Add the dry stuffing mix to a large bowl Pour in the bacon, vegetables, and any drippings from the pan. Add the cream of chicken soup and the chicken stock. Stir to combine well.Pour the mixture into a 9x13 pan and spread evenly. Cover with foil and bake for 20 minutes.Remove the foil and continue baking for 10 minutes.Serve hot.
Step by step:
1. Preheat oven to 350 degrees.
2. Add the diced bacon to a large skillet over medium heat and cook, stirring often, until crisp.
3. Add the onion and celery to the pan with the bacon and the drippings. Continue cooking, stirring often, until the vegetables have softened, about 5 minutes.
4. Add the dry stuffing mix to a large bowl
5. Pour in the bacon, vegetables, and any drippings from the pan.
6. Add the cream of chicken soup and the chicken stock. Stir to combine well.
7. Pour the mixture into a 9x13 pan and spread evenly. Cover with foil and bake for 20 minutes.
8. Remove the foil and continue baking for 10 minutes.
9. Serve hot.
Nutrition Information:
covered percent of daily need
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