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:

Quickview
487k Calories
14g Protein
26g Total Fat
45g Carbs
6% Health Score
Limit These
Calories
487k
24%

Fat
26g
41%

  Saturated Fat
8g
54%

Carbohydrates
45g
15%

  Sugar
7g
8%

Cholesterol
41mg
14%

Sodium
1383mg
60%

Get Enough Of These
Protein
14g
30%

Selenium
36µg
53%

Vitamin B1
0.49mg
33%

Vitamin B3
5mg
30%

Folate
98µg
25%

Phosphorus
185mg
19%

Manganese
0.37mg
18%

Vitamin B2
0.31mg
18%

Vitamin B6
0.31mg
15%

Iron
2mg
15%

Copper
0.23mg
12%

Potassium
364mg
10%

Zinc
1mg
9%

Magnesium
34mg
9%

Fiber
2g
8%

Calcium
69mg
7%

Vitamin B5
0.65mg
6%

Vitamin B12
0.29µg
5%

Vitamin K
5µg
5%

Vitamin E
0.67mg
4%

Vitamin C
2mg
3%

Vitamin A
132IU
3%

Vitamin D
0.23µg
2%

covered percent of daily need
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Related Videos:

Bacon and Sage Stuffing - Cooked by Julie episode 253

 

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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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