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.
½ pound Tender Belly
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
1 quart chicken stock (low sodium)
½ teaspoon Kosher salt
¼ teaspoon black pepper
PREP TIME: 30 minutes
COOK TIME: 40 minutes
Dry out bread overnight.
Preheat the oven to 350 degrees.
In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes.
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.
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.
In a large mixing bowl, combine bread with the parsley, sage, pecans, onion mixture and cranberries with their soaking liquid.
In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined.
Spoon the stuffing into 2 greased 3-quart casserole dishes and bake, covered, for 40 minutes.