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 Cut & Sifted Rosemary
- 1 pound day old rye bread
- 4 eggs, lightly beaten
- 1 tablespoon Dried Thyme
- 1 ½ tablespoons Rubbed Sage
- 4 cups chicken stock
- ½ cup Bourbon
- 1 tablespoon Herbes de Provence & Fleur de Sel Blend
Most supermarket bakeries have prepackaged stale bread cubes for stuffing.
|Prep Time||30 Minutes|
|Cook Time||45 Minutes|
|Total Time||75 Minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|