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Bacon Pecan Stuffing

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It’s almost that time folks, it’s almost Thanksgiving. Are you ready? Do you have favorite family recipes that you make year after year? This Bacon Pecan Stuffing is one of those recipes for my family. I have made some variation of this stuffing for the past 20 years! I have tried it with cornbread, I have tried it with cornbread and bread cubes, but everyone seems to prefer straight bread stuffing…..

Bacon Pecan Stuffing in a green casserole dish with pumpkins in the background

I usually stuff my stuffing into the turkey, isn’t that why it’s called stuffing? Dressing…stuffing…call it what you like, it’s a Thanksgiving staple in just about every household…..

The backside of a stuffed Thanksgiving turkey

This year I thought I would try something different, and I forgot to take pictures of the stuffing last year. 😉  So I cut the recipe in half, added eggs to make sure it stays moist,  and baked it in an 11 x 7 baking dish…..

Bacon Pecan Stuffing in a green casserole dish

It worked like a charm!! Well the stuffing worked, the turkey photos turned out worse than last years. 🙁

How to make Bacon Pecan Stuffing:

Preheat oven to 350 degrees. Place the dried bread cubes {homemade or from the grocery store} into an extra-large bowl…..

Bacon Pecan Stuffing bread cookingwithcurls.com

Okay, those aren’t really cubes, but they work. Set the bowl aside and melt butter in a large skillet over medium heat. Add the onions, celery, thyme, sage, salt and pepper…..

Bacon Pecan Stuffing saute cookingwithcurls.com

Cook until softened, about 3 to 5 minutes. Pour over the bread cubes…..

Bacon Pecan Stuffing mix cookingwithcurls.com

Return skillet to stove and pour in the chicken stock to heat…..

Bacon Pecan Stuffing stock cookingwithcurls.com

Scrape up all the bits while it’s heating. Add the bacon, pecans, and beaten eggs to the bowl…..

Bacon Pecan Stuffing bacon cookingwithcurls.com

Gently stir to combine. Pour in the chicken stock and again gently stir to combine. Then pour mixture into a baking dish…..

Bacon Pecan Stuffing pan cookingwithcurls.com

and bake for 30 minutes, until golden brown. Then serve…..

Bacon Pecan Stuffing in a silver bowl with pumpkins in the background

As I mentioned above, I cut the recipe in half. If you are stuffing a turkey you can double the recipe {minus the eggs}, and stuff the cavities of the turkey before cooking. Mix 1 or 2 eggs with the remaining stuffing mixture {depending on how much you have left} and bake following the instructions. The size of your turkey will determine how much stuffing you will need.

You can also double the recipe and bake in a 9 x 13 baking dish if you just want more stuffing. Don’t you just love options?

More delicious side dish recipes:

Do you stuff your turkey, or do you bake the stuffing on the side?

Enjoy!!

Bacon Pecan Stuffing in a green casserole dish with pumpkins in the background

Bacon Pecan Stuffing

The holidays just wouldn't be the same without this traditional Bacon Pecan Stuffing. I have made some variation of this recipe for over 25 years!
5 from 2 votes
Print Rate
Course: Side Dish
Cuisine: American
Keyword: bread, pecan, bacon, thanksgiving, recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Servings
Calories: 356kcal
Author: Lisa Johnson

Ingredients

  • 8 cups dried bread cubes
  • 1.5 Tablespoons unsalted butter
  • 1 cup diced onion
  • 2 stalks celery chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1.5 cups organic chicken stock or homemade
  • 2 large eggs lightly beaten
  • 4 slices bacon cut into 1/2-inch pieces
  • 1 cup toasted, chopped pecans

Instructions

  • Preheat oven to 350 degrees. Place bread cubes in an extra-large bowl, set aside.
  • Melt butter in a large skillet over medium heat.
  • Add the onions, celery, sage, and thyme. Cook until softened, 3 to 5 minutes.
  • Pour vegetable mixture over bread cubes in bowl.
  • Return skillet to heat and add the chicken stock to heat.
  • Add the bacon, pecans, and beaten eggs to the bowl. Gently stir to combine.
  • Pour stock over bread mixture and gently stir to combine.
  • Pour mixture into an 11 x 7 baking dish and bake for 30 minutes, until golden brown.

Notes

To stuff a turkey:
Double recipe {except for the eggs} and stuff turkey cavities before cooking. Mix any leftover stuffing with 1 or 2 eggs and bake as listed above.

Nutrition

Calories: 356kcal | Carbohydrates: 34g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 457mg | Potassium: 302mg | Fiber: 4g | Sugar: 6g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 3mg

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9 Comments

  1. Stuffing tends to be one of those dishes where everyone wants whatever recipe they grew up with. Trying a new recipe can feel like sacrilege. And yet, there are SO MANY great stuffing recipes out there. A couple of years ago, I decided to stick with the traditional fare on Thanksgiving, but then I made turkey (or even just turkey breast) and tried some other recipes throughout the year. I found some new ones we really liked, and it was a lot of fun. I typically cook my stuffing outside of the bird now. Just seems to yield a more consistent result….

    1. We do tend to be creatures of habit don’t we? Some family members seem to be more resistant than others, but change can be a good thing. I always preferred the stuffing inside the bird, because it seemed so dry when baked in the pan. The eggs definitely make the difference. 🙂

  2. Lisa, this looks and sounds sooooo good. Bacon and pecans? Oh, heck yeah! We call ours dressing and serve it on the side. Thank you for sharing this with us at Treasure Box Tuesday- pinned!! 🙂

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