12 Delicious Thanksgiving Bacon Stuffing Recipes

Nothing says Thanksgiving like the irresistible aroma of bacon stuffing wafting through your kitchen! Whether you’re a traditionalist or love to experiment, our roundup of 12 delicious bacon stuffing recipes has something to make your holiday table even more memorable. From classic to creative twists, these recipes promise to be the star of your feast. Ready to elevate your stuffing game? Let’s dive in!

Savory Bacon and Herb Stuffing

On a chilly evening, nothing warms the heart quite like a dish of Savory Bacon and Herb Stuffing. This recipe is a delightful twist on the classic, combining crispy bacon with aromatic herbs for a side that steals the show.

Ingredients

• 8 cups day-old bread, cubed (stale bread absorbs flavors better)
• 6 slices bacon, chopped (for a smoky depth)
• 1 large onion, diced (yellow for sweetness)
• 2 celery stalks, diced (adds crunch)
• 3 cloves garlic, minced (for a pungent kick)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 2 cups chicken broth (low sodium recommended)
• 2 eggs, beaten (binds the stuffing)
• 1 tbsp fresh thyme, chopped (dried can be substituted, use 1 tsp)
• 1 tbsp fresh sage, chopped (dried can be substituted, use 1 tsp)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the butter, onion, and celery. Cook until softened, about 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for another 1 minute until fragrant.
5. In a large bowl, combine the bread cubes, cooked bacon, onion mixture, thyme, sage, salt, and pepper. Toss gently to mix.
6. Pour the chicken broth and beaten eggs over the bread mixture. Stir until all the bread is moistened.
7. Transfer the mixture to the prepared baking dish and cover with foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.

Rich in flavor and with a perfect contrast of textures, this stuffing is a standout. Serve it alongside roasted turkey or as a hearty base for a poached egg breakfast.

Maple Bacon Cornbread Stuffing

Here’s how to create a comforting Maple Bacon Cornbread Stuffing that’s perfect for any gathering. This dish combines sweet and savory flavors in a way that’s sure to impress.

Ingredients

• 6 cups crumbled cornbread (preferably day-old for better texture)
• 1/2 lb bacon, chopped (thick-cut preferred for more flavor)
• 1/4 cup maple syrup (pure for best results)
• 1 large onion, diced (yellow for sweetness)
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken broth (low-sodium to control saltiness)
• 2 large eggs, beaten
• 1/4 cup unsalted butter, melted
• 1 tsp dried sage (or 1 tbsp fresh, finely chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish lightly with butter or cooking spray.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of bacon fat in the skillet.
3. Add the diced onion and celery to the skillet with the reserved bacon fat. Cook over medium heat until softened, about 5 minutes, then add the minced garlic and cook for an additional 1 minute until fragrant.
4. In a large mixing bowl, combine the crumbled cornbread, cooked bacon, and the onion-celery mixture. Pour in the maple syrup, chicken broth, beaten eggs, melted butter, dried sage, salt, and black pepper. Gently stir until all ingredients are evenly mixed.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and crispy.
6. Let the stuffing rest for 5 minutes before serving. This allows it to set and makes it easier to scoop.

Perfectly balanced, this stuffing offers a delightful crunch on top with a moist, flavorful interior. Serve it alongside roasted turkey or as a standout side at your next potluck.

Bacon and Apple Stuffing with Sage

Gathering around the table for a hearty meal becomes even more special with this Bacon and Apple Stuffing with Sage. Perfect for beginners, this recipe combines savory and sweet flavors in a methodical, easy-to-follow process.

Ingredients

• 6 cups day-old bread, cubed (preferably a rustic loaf for better texture)
• 6 slices bacon, chopped (thick-cut adds more flavor)
• 1 large apple, diced (use a firm variety like Granny Smith)
• 1/2 cup unsalted butter (or substitute with olive oil for a lighter version)
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 tbsp fresh sage, minced (dried sage can be used in a pinch, adjust to 1 tbsp)
• 2 cups chicken broth (low-sodium recommended to control saltiness)
• 1 tsp salt (adjust based on broth saltiness)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. Add butter to the bacon drippings in the skillet. Once melted, sauté the onion and celery until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in the diced apple and minced sage, cooking for another 3 minutes until the apple begins to soften.
5. Combine the bread cubes, cooked bacon, and apple mixture in a large bowl. Gradually pour in chicken broth, mixing until the bread is evenly moistened but not soggy. Tip: Add broth slowly to control moisture.
6. Transfer the mixture to a greased baking dish. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
7. Let the stuffing rest for 5 minutes before serving to allow flavors to meld. Tip: Resting helps the stuffing set for easier serving.

Just out of the oven, this stuffing offers a delightful contrast between the crispy top and moist interior, with the sage and bacon adding depth to the sweet apples. Serve alongside roasted poultry or as a standout side at your next gathering.

Cheesy Bacon and Onion Stuffing

Creating a comforting side dish that’s perfect for any gathering starts with understanding the basics. Cheesy bacon and onion stuffing combines savory flavors with a satisfying texture, making it a crowd-pleaser. Follow these steps to bring this delicious dish to your table.

Ingredients

• 6 cups cubed bread (day-old works best for texture)
• 1/2 lb bacon, chopped (for a smokier flavor, use applewood-smoked bacon)
• 1 large onion, diced (yellow or white for sweetness)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 2 cups chicken broth (low-sodium recommended to control saltiness)
• 2 large eggs, beaten (room temperature blends better)
• 1/4 cup unsalted butter, melted (or substitute with olive oil for a lighter version)
• 1 tsp black pepper (freshly ground preferred)
• 1/2 tsp salt (adjust based on broth saltiness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly with butter or oil.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. Add the diced onion to the skillet with bacon drippings. Cook over medium heat until translucent, about 5 minutes, stirring occasionally.
4. In a large mixing bowl, combine the cubed bread, cooked bacon, sautéed onions, shredded cheddar cheese, chicken broth, beaten eggs, melted butter, black pepper, and salt. Mix gently until all ingredients are evenly distributed.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with aluminum foil.
6. Bake covered for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
7. Let the stuffing rest for 5 minutes before serving to allow it to set properly.

Kick back and enjoy the rich, cheesy goodness with a crispy top layer that contrasts beautifully with the moist interior. Serve alongside roasted meats or as a hearty standalone dish for a satisfying meal.

Bacon and Mushroom Wild Rice Stuffing

Every holiday table deserves a standout side, and this Bacon and Mushroom Wild Rice Stuffing is just the dish to impress. Easy to follow and packed with flavor, it’s a comforting addition that pairs perfectly with your main course.

Ingredients

• 1 cup wild rice (rinsed under cold water)
• 4 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 8 oz cremini mushrooms (sliced, stems removed for a smoother texture)
• 1 medium onion (finely diced)
• 2 cloves garlic (minced)
• 2 cups chicken broth (low-sodium preferred to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. In a medium saucepan, combine the wild rice and 3 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and the water is absorbed.
2. While the rice cooks, heat a large skillet over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. In the same skillet, add the olive oil to the bacon drippings. Add the onions and cook until translucent, about 3 minutes, stirring occasionally.
4. Add the mushrooms and garlic to the skillet. Cook until the mushrooms are golden and have released their moisture, about 5 minutes, stirring occasionally.
5. Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the cooked bacon, mushroom mixture, chicken broth, salt, and pepper. Stir to combine all ingredients evenly.
6. Transfer the mixture to a greased baking dish. Cover with foil and bake in a preheated 350°F oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to crisp the top.
7. Garnish with fresh parsley before serving.

Kindly note, this stuffing boasts a delightful mix of textures, from the chewy wild rice to the crispy bacon and tender mushrooms. For a festive twist, serve it in hollowed-out roasted acorn squash halves, making each serving a beautiful, edible bowl.

Spicy Bacon and Sausage Stuffing

Kickstart your culinary adventure with this Spicy Bacon and Sausage Stuffing, a dish that combines the smoky depth of bacon with the hearty richness of sausage, all brought together with a spicy kick that’s sure to warm you up from the inside out.

Ingredients

• 1 lb bacon, chopped (for a smokier flavor, opt for applewood-smoked bacon)
• 1 lb spicy sausage, casings removed (or mild sausage if you prefer less heat)
• 4 cups bread cubes, stale (day-old bread works best for texture)
• 1 cup chicken broth (low-sodium recommended to control saltiness)
• 1/2 cup unsalted butter (for richness, can substitute with olive oil for a lighter version)
• 1 large onion, diced (yellow or white for sweetness)
• 2 celery stalks, diced (adds a fresh crunch)
• 2 tsp garlic, minced (adjust to taste for more or less garlic flavor)
• 1 tsp red pepper flakes (for heat, adjust according to preference)
• 1 tsp dried sage (or 1 tbsp fresh sage for a more vibrant flavor)
• Salt and pepper to taste (start with 1/2 tsp each, adjust as needed)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the stuffing.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
3. In the same skillet, add the sausage, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Remove and set aside with the bacon.
4. Melt the butter in the skillet, then add the onion and celery. Cook until softened, about 5 minutes, stirring occasionally. Tip: Don’t rush this step; softened vegetables will blend better into the stuffing.
5. Add the garlic, red pepper flakes, and sage to the skillet, cooking for 1 minute until fragrant. This blooms the spices, enhancing their flavors.
6. Combine the bread cubes, cooked bacon, sausage, and vegetable mixture in a large bowl. Gradually pour in the chicken broth, mixing until the bread is evenly moistened but not soggy. Tip: The amount of broth may vary depending on the bread’s dryness.
7. Transfer the mixture to a greased baking dish, spreading it evenly. Bake uncovered for 30-35 minutes, or until the top is golden and crispy.

When it comes out of the oven, the stuffing should have a crispy top layer with a moist, flavorful interior. For an extra touch, serve it alongside roasted vegetables or drizzle with a bit of maple syrup to balance the heat with sweetness.

Bacon and Cranberry Stuffing with Pecans

On a crisp autumn day, nothing brings warmth to the table like a hearty stuffing. This Bacon and Cranberry Stuffing with Pecans combines savory, sweet, and crunchy elements for a dish that’s as flavorful as it is comforting.

Ingredients

• 8 cups cubed day-old bread (about 1 loaf, preferably a mix of white and whole wheat)
• 6 slices thick-cut bacon, chopped (for a smokier flavor, try applewood-smoked bacon)
• 1 cup dried cranberries (soak in warm water for 10 minutes to plump up)
• 1 cup pecans, roughly chopped (toast lightly for extra crunch)
• 1 large onion, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 cups chicken broth (low-sodium preferred to control saltiness)
• 2 large eggs, beaten
• 2 tbsp unsalted butter, melted (plus extra for greasing the dish)
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1 tsp salt (adjust based on bacon’s saltiness)
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. Add the diced onion and celery to the skillet. Cook in the bacon drippings until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. In a large mixing bowl, combine the cubed bread, cooked bacon, onion mixture, plumped cranberries, and toasted pecans.
5. In a separate bowl, whisk together the chicken broth, beaten eggs, melted butter, sage, salt, and pepper. Pour this mixture over the bread mixture and stir gently until all the bread is moistened.
6. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
7. Let the stuffing rest for 5 minutes before serving. This allows the flavors to meld and makes it easier to scoop.

Hearty and rich, this stuffing boasts a perfect balance of textures—from the crispy bacon and pecans to the soft, moist bread. Serve it alongside your favorite roast or as a standout side at any holiday gathering.

Garlic Bacon and Parmesan Stuffing

Very few dishes can match the comforting embrace of a well-made stuffing, especially when it’s packed with the bold flavors of garlic, bacon, and Parmesan. This recipe is designed to guide you through each step, ensuring a delicious outcome that’s perfect for any gathering or a cozy night in.

Ingredients

• 1 loaf (16 oz) day-old French bread, cut into 1-inch cubes (stale bread absorbs flavors better)
• 6 slices thick-cut bacon, diced (for a smoky depth)
• 1/2 cup unsalted butter (or substitute with olive oil for a lighter version)
• 1 large onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced (adjust to taste)
• 2 cups chicken broth (low-sodium recommended to control saltiness)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 large eggs, lightly beaten (acts as a binder)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly with butter or cooking spray.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, reserving 2 tbsp of bacon fat in the skillet.
3. Add the butter to the skillet with the reserved bacon fat. Once melted, sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. In a large mixing bowl, combine the bread cubes, cooked bacon, onion-garlic mixture, chicken broth, Parmesan cheese, beaten eggs, thyme, and black pepper. Mix gently until all ingredients are evenly distributed and the bread is moistened.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
6. Let the stuffing rest for 5 minutes before serving. This allows the flavors to meld together and makes it easier to slice.

Fluffy on the inside with a crispy top, this stuffing is a harmonious blend of smoky, cheesy, and herby notes. Serve it alongside roasted meats or as a standout side at your next holiday feast.

Bacon and Sweet Potato Stuffing

Zesty flavors come together in this Bacon and Sweet Potato Stuffing, a dish that combines the smoky richness of bacon with the natural sweetness of potatoes for a comforting side that’s perfect for any gathering.

Ingredients

• 6 slices bacon, chopped (for a crispier texture, use thick-cut)
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes (about 2 medium potatoes)
• 1 cup onion, finely chopped (yellow or white for sweetness)
• 2 cloves garlic, minced (for a more pronounced flavor, add an extra clove)
• 1/2 cup chicken broth (low-sodium recommended to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (fresh thyme can be used for a brighter flavor)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffing.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
3. In the same skillet, add olive oil to the bacon fat and sauté onions until translucent, about 3 minutes. Tip: This builds layers of flavor by using the bacon fat.
4. Add the diced sweet potatoes and minced garlic to the skillet, cooking until the potatoes begin to soften, about 5 minutes. Stir occasionally to prevent sticking.
5. Pour in the chicken broth and sprinkle dried thyme over the mixture. Bring to a simmer, then reduce heat to low and cover, cooking until sweet potatoes are tender, about 10 minutes. Tip: Check tenderness with a fork; potatoes should be soft but not mushy.
6. Stir the cooked bacon back into the skillet, mixing well to combine all ingredients. Season with salt and pepper to taste. Tip: Taste before adding salt, as bacon adds saltiness.
7. Transfer the mixture to a baking dish and bake in the preheated oven for 15 minutes, allowing the top to slightly crisp.

Delightfully balanced, this stuffing offers a crispy top with a soft, flavorful interior. Serve it alongside roasted meats or as a hearty standalone dish for a satisfying meal.

Bacon and Leek Stuffing with Thyme

When the holidays roll around, or you’re simply in the mood for a comforting side dish, this Bacon and Leek Stuffing with Thyme is a must-try. It combines the smoky flavor of bacon with the subtle sweetness of leeks, all brought together with the earthy aroma of thyme.

Ingredients

• 6 slices bacon, chopped (for a crispier texture, use thick-cut)
• 2 large leeks, white and light green parts only, thinly sliced (about 2 cups)
• 1/2 cup unsalted butter (or substitute with olive oil for a lighter version)
• 8 cups day-old bread, cubed (a mix of white and whole wheat adds nice texture)
• 2 cups chicken stock (low-sodium preferred to control saltiness)
• 2 tbsp fresh thyme leaves (dried thyme can be used in a pinch, reduce to 1 tbsp)
• 1 tsp salt (adjust based on the saltiness of your bacon and stock)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, leaving the fat in the skillet.
3. Add the sliced leeks to the skillet with the bacon fat, cooking over medium heat until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Melt the butter in the skillet with the leeks, then add the bread cubes, tossing to coat evenly. Tip: For extra flavor, let the bread cubes toast slightly in the butter.
5. Pour in the chicken stock, then add the cooked bacon, thyme, salt, and pepper. Stir gently to combine. Tip: The mixture should be moist but not soggy; adjust stock as needed.
6. Transfer the mixture to a greased baking dish, spreading it out evenly. Bake uncovered for 30-35 minutes, or until the top is golden and crispy.

Zesty and aromatic, this stuffing boasts a perfect balance of textures—crispy on top, tender underneath. Serve it alongside roasted meats or as a standout dish at your next potluck.

Bacon and Chestnut Stuffing

For a comforting side dish that steals the show, bacon and chestnut stuffing combines savory, sweet, and nutty flavors in every bite. Follow these steps to create a dish that’s as flavorful as it is festive.

Ingredients

• 1 lb bacon, chopped (for a smokier flavor, use applewood-smoked bacon)
• 1 cup chestnuts, roasted and chopped (pre-packaged works to save time)
• 4 cups bread cubes, stale (or toast fresh bread at 300°F for 10 minutes)
• 1 large onion, diced (yellow or white for sweetness)
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken stock (low-sodium preferred to control saltiness)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp fresh sage, chopped (dried sage can be used in a pinch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or oil.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. Add the diced onion and celery to the skillet with bacon drippings. Cook over medium heat until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
5. Add the bread cubes, roasted chestnuts, cooked bacon, sage, salt, and pepper to the skillet. Pour in the chicken stock and mix until the bread is evenly moistened. Tip: The mixture should hold together when pressed but not be soggy.
6. Transfer the stuffing mixture to the prepared baking dish. Dot the top with small pieces of butter for a golden crust.
7. Bake uncovered for 30-35 minutes, or until the top is crispy and golden brown.

Zesty and rich, this bacon and chestnut stuffing offers a delightful crunch from the chestnuts and a deep umami flavor from the bacon. Serve it alongside roasted turkey or as a standalone dish with a drizzle of gravy for extra indulgence.

Bacon and Brussels Sprouts Stuffing

Sometimes the best dishes come from combining unlikely ingredients, and this Bacon and Brussels Sprouts Stuffing is no exception. Perfect for those who love a savory twist on a classic side, this recipe brings together crispy bacon and tender Brussels sprouts in a harmony of flavors.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (smaller sprouts can be left whole)
• 6 slices thick-cut bacon, chopped (for a smokier flavor, use applewood-smoked bacon)
• 4 cups day-old bread cubes (a mix of white and whole wheat adds nice texture)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 2 cups chicken stock (low-sodium recommended to control saltiness)
• 2 tbsp unsalted butter (for richness, can substitute with olive oil)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme for convenience)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
3. Add the Brussels sprouts and onion to the skillet with the bacon drippings. Cook over medium heat until the vegetables are softened and lightly browned, about 10 minutes, stirring occasionally.
4. Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
5. Combine the bread cubes, cooked vegetables, and crispy bacon in a large mixing bowl. Gradually pour in the chicken stock, mixing gently until the bread is evenly moistened but not soggy.
6. Transfer the mixture to a greased baking dish. Dot the top with small pieces of butter for added richness.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.

You’ll love the contrast of textures in this stuffing, from the crispy top layer to the moist interior packed with flavor. Serve it alongside your favorite roast or as a standout dish at your next holiday gathering.

Conclusion

Ready to elevate your Thanksgiving feast? Our roundup of 12 Delicious Bacon Stuffing Recipes offers a variety of flavors to suit every table. From classic to creative, these dishes promise to be the star of your holiday meal. We’d love to hear which recipe wins your heart—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty ideas too. Happy cooking!