Sourdough Bacon & Pecan Stuffing
Round out your holiday table with this sourdough bacon & pecan stuffing as the perfect accompaniment to a showstopping turkey! Tangy sourdough bread gets a makeover with tender aromatic vegetables, smokey bacon, and the crunch of buttery, earthy pecans. Ditch the boxed stuffing, and up your side dish game with this perfect skillet stuffing - you'll be surprised just how easy it is!
Servings: 8 Servings
Calories: 366kcal
Equipment
Ingredients
- 1 loaf Sourdough bread cubed
- 8 slices Thick-cut bacon cut into strips
- 4 stalks Celery finely diced
- 1 Onion finely diced
- 1 Jalapeno pepper finely minced
- 4 cloves Garlic minced
- 1 cup Pecans chopped, divided in half
- 6 leaves Fresh sage
- 4-6 cups Chicken broth
- 2 teaspoon Sea salt
- 2 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F.
- Scatter the cubed sourdough bread onto a sheet tray, and bake for 20 minutes until the bread is dried out.1 loaf Sourdough bread
- While the bread is in the oven, heat a large skillet over medium-high heat. Add the sliced bacon to the skillet, and let the fat render out until the bacon is crisp. Remove the bacon from the skillet and drain on a paper towel lined plate. Drain most of the bacon fat from the skillet, leaving approximately 2 tablespoons in the skillet.8 slices Thick-cut bacon
- Add the chopped celery, onion, garlic and jalapeno to the skillet. Let the vegetables sweat until they are tender and translucent. Add the half of the pecans and half of the crisped bacon to the skillet, and season with salt, pepper, and sage.4 stalks Celery, 1 Onion, 1 Jalapeno pepper, 4 cloves Garlic, 1 cup Pecans, 6 leaves Fresh sage, 2 teaspoon Sea salt, 2 teaspoon Black pepper
- Transfer the dried bread to the skillet, and coat in the vegetables and bacon fat. Top with 4 cups of chicken broth, and mix well so all of the bread is moistened by the broth. If you find that the pan is on the drier side, add some additional broth.4-6 cups Chicken broth
- Top the stuffing with the remaining crisped bacon and pecans. Transfer the stuffing to the oven, and bake for 25 minutes.
Notes
- Be sure to let the bread dry out: Drying the bread out ensures that you get the right balance of softness and texture in your stuffing. If you do not dry out the bread, you will end up with an extra soft, mushy texture which is not ideal.
- Give your vegetables time to sweat: Giving your vegetables time to cook down will ensure that they are not overwhelmingly crunchy or overpowering in the stuffing mixture. You will get all the aromatic flavor, without unpleasant bites!
- Adjust your salt as needed: Salt content in chicken broth varies by brand - I recommend giving yours a taste to decide if you need more or less salt in your stuffing.
- Adjust your spice level: Remove the ribs and seeds from the jalapeno for a milder heat level, and keep them in for a little bit more spice.
Nutrition
Calories: 366kcal | Carbohydrates: 34g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 26mg | Sodium: 1613mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 131IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg
