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Servings: 8
Cook Time: 50 minutes

Whether you serve stuffing or dressing for your Thanksgiving side, adding bacon will give it that extra bit of deliciousness that will make you wonder why you haven’t been doing it all along. Here’s a recipe for traditional stuffing, with your favorite ingredient added in.


1 10-ounce package Hempler's bacon (any variety), chopped

1-2 loaves French bread, cubed & dried

1 onion, diced

4 celery stalks, chopped

4 Tb. butter

4 cups chicken broth

2 Tb fresh sage, chopped

1.5 Tbs poultry seasoning


  1. Cook bacon to desired doneness over medium-high heat. Remove the bacon to a paper-towel-lined plate, leaving the rendered grease in the pan.
  2. Add the butter to the pan and allow to melt. Add the celery and onions, reduce heat to medium, and saute for about five minutes. Add the fresh sage and cook until fragrant, about 30 seconds.
  3. Add the chicken broth to the vegetables and bring to a boil. Allow to simmer for about five minutes.
  4. While the vegetables are boiling, put the dried bread cubes into a large bowl and sprinkle with 1/2 Tb. poultry seasoning. Mix well, then add another 1/2 Tb. poultry seasoning. Repeat one final time to add the rest of the poultry seasoning.
  5. Add your bacon to the bread cubes and mix well.
  6. Pour 1 cup of your broth/vegetable mixture into the bread cubes and combine well. Add another cup of the broth/vegetable mixture and combine well. Continue this process until your bread is soft & saturated. You may not use all of your mixture - or you may need more (it will vary based on how dry your bread is and how much it soaks up). If you run out of the mixture, just use additional broth or water to reach the desired consistency.
  7. Transfer your stuffing to a greased 9x13 pan and cover with foil.
  8. Bake at 350 covered for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, until the top is brown.

Servings: 8
Cook Time: 50 minutes