In stock
SKU
4198 5168 R149

4198 Bacon and Bourbon Stuffing with Herbs de Provence

4198 Bacon and Bourbon Stuffing with Herbs de Provence

Preheat oven to 350°. In a skillet over medium high heat, render the bacon until evenly brown. Remove and set aside. In the same skillet, melt the butter and then add onions, celery, garlic, and Cut & Sifted Rosemary. Cook until onions have browned and add the cooked bacon back into the skillet. Remove from heat.

In a small bowl, combine the chicken stock with the bourbon.

In a large bowl, add the rye bread cubes. Mix in the eggs, Dried Thyme, Rubbed Sage, and the cooked onion mixture. Toss until bread is evenly coated. Pour the bourbon chicken stock mixture onto the bread. Add Herbes de Provence & Fleur de Sel Blend and mix all of the ingredients together. Place into a baking dish and cook uncovered for 45 minutes.

- ½ pound thick cut bacon, diced

- ½ cup unsalted butter

- 1 large onion, diced

- 5 celery stalks, diced

- 1 clove garlic, minced

- 1 tablespoon (5010) Cut & Sifted Rosemary

- 1pound day old rye bread

- 4 eggs, lightly beaten

- 1 tablespoon (5008) Dried Thyme

- 1 ½ tablespoons (5168) Rubbed Sage

- 4 cups chicken stock

- ½ cup Bourbon

- 1 tablespoon (4198) Herbes de Provence & Fleur de Sel Blend

Most supermarket bakeries have prepackaged stale bread cubes for stuffing.

We created a new song with the side dish, Herbes de Provence, Sage, Rosemary, and Thyme

 

More Information
SKU 4198 5168 R149
Ingredients

x

Prep Time 30 Minutes
Cook Time 45 Minutes
Total Time 75 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
Write Your Own Review
You're reviewing:4198 Bacon and Bourbon Stuffing with Herbs de Provence
To Top