BACON STUFFING WITH PECANS AND CRANBERRIES

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.