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Bacon and Bourbon Stuffing


  • 2 loaves of french bread around 10-11 heaping cups (I used one white and one wheat)
  • 12 ounces cooked bacon reserve the cooking fat
  • 2 apples granny smith preferred
  • 1 onion
  • 5-6 celery stocks
  • 4 cloves garlic
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 2 tablespoons bourbon
  • salt + pepper
  • 2 cups vegetable or chicken broth
  • 4 eggs


  1. Cut up the loaves into small cubes and lay out on a large baking sheet for at least 3 hours (or overnight) so the bread can dry out.

  2. Cook the bacon and cut into small bite size pieces. Cut the apples, onion, and celery into small bite size pieces (everything is bite size!). Mince the garlic. Cook all of that in the bacon fat and bourbon until it just begins to soften. Sprinkle on a little salt + pepper.

  3. In a large mixing bowl, combine the cooked veggies, bacon and bread cubes. Stir in the stock and eggs. Stir in the chopped herbs. Dump everything into a buttered baking dish. Bake at 375°F for 30 minutes.