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BACON STUFFING WITH PECANS AND CRANBERRIES

Posted December 12, 2018

Photo ofBACON STUFFING WITH PECANS AND CRANBERRIESby Tender Belly

More holiday sides? Sign us up for the bacon stuffing! Thanks to our Tender Belly culinary team, we are bringing chef-developed recipes straight into your kitchens, which are sure to impress your family and friends.

RECIPE INGREDIENTS: 

12 GUESTS

  • ½ pound Tender Belly Uncured Bacon
  • 1 cup dried cranberries
  • 4 tablespoons butter
  • 1 cup yellow onion (diced)
  • ¼ tablespoon garlic (minced)
  • 1 cup celery (diced)
  • 2 pounds white bread (cubed)
  • 2 tablespoons parsley (minced)
  • ¼ cup sage (minced)
  • ¼ cup pecans
  • 2 eggs
  • 1 quart chicken stock (low sodium)
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

PREP TIME: 30 minutes

COOK TIME: 40 minutes

PREP METHOD: 

  1. Dry out bread overnight.
  2. Preheat the oven to 350 degrees.
  3. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes.
  4. Place bacon in a medium skillet over medium heat. Cook, turning, until crispy, 8-10 minutes. Remove to plate to rest. Once cooled, chop bacon into medium dice.
  5. In same skillet add butter to a large skillet and melt over medium-high heat. Add onion, garlic and celery, cook, stirring occasionally, until translucent, 8-10 minutes. Remove from heat.
  6. In a large mixing bowl, combine bread with the parsley, sage, pecans, onion mixture and cranberries with their soaking liquid.
  7. In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined.
  8. Spoon the stuffing into 2 greased 3-quart casserole dishes and bake, covered, for 40 minutes.
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