Bourbon Pecan Stuffing
An inspired twist on a traditional Thanksgiving dish, this stuffing gets its zing from fresh herbs, flavorful breads and a healthy splash of bourbon. Plus, everything is better with bacon.
- 4 ounces chopped bacon
- 1/4 cup 1/2 stick butter
- 1 onion peeled and small diced
- 2 celery stalks small diced
- 1 clove garlic minced
- 1 Tablespoon fresh rosemary minced
- 1 teaspoon fresh thyme
- 1 teaspoon dried sage
- 2 cups chicken or turkey stock
- 1/4 cup bourbon
- 1/2 pound stale pumpernickel bread cubed
- 1/2 pound stale rye bread cubed
- 2 eggs beaten
- 1/2 cup pecans toasted and chopped
Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish.
Cook the bacon in a skillet until crisp. Drain the bacon on paper towels and reserve the fat in a separate container.
In the same skillet, melt the butter and add the vegetables, garlic and herbs. Cook until translucent (about 5 minutes) and then add the bacon fat. Cool.
Combine the chicken stock and bourbon in a small bowl.
In a large bowl, combine the bread, eggs, cooled vegetables and pecans. Mix and gradually add the stock/bourbon mixture.
Place the mixture in the baking dish and cook for approximately 40 minutes.
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