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    Home » Meal » Sides

    Published: Feb 20, 2023 · Modified: Oct 9, 2023 by Genevieve · This post may contain affiliate links.

    Sage and Bacon Stuffing

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    a small plate of stuffing next to a baking dish of stuffing with the words sage bacon stuffing and the URL www.twocloveskitchen.com.
    a small plate of stuffing next to a baking dish of stuffing with the words sage bacon stuffing and the URL www.twocloveskitchen.com.
    a small plate of stuffing next to a baking dish of stuffing with the words sage bacon stuffing and the URL www.twocloveskitchen.com.
    a small plate of stuffing next to a baking dish of stuffing with the words sage bacon stuffing and the URL www.twocloveskitchen.com.
    a small plate of stuffing next to a baking dish of stuffing with the words sage bacon stuffing and the URL www.twocloveskitchen.com.
    a small plate of stuffing next to a baking dish of stuffing with the words sage bacon stuffing and the URL www.twocloveskitchen.com.
    a small plate of stuffing next to a baking dish of stuffing with the words sage bacon stuffing and the URL www.twocloveskitchen.com.

    If your favorite part of Thanksgiving, like mine, is the stuffing, you'll love this recipe for Sage and Bacon Stuffing. Take the classic Thanksgiving stuffing with sage, onion, celery, and parsley, and add salty, savory bacon for the perfect side dish.

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    A baking dish of sage and bacon stuffing with a scoop taken out sits next to a red linen and a silver serving spoon.

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    Jump to:
    • Why You'll Love This Dish
    • What You'll Need
    • How to Make Stuffing with Bacon
    • Variations
    • How to Store
    • FAQ
    • How to Serve
    • Expert Tips
    • Other Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Dish

    This bacon stuffing recipe is extremely delicious. You have all of the traditional flavors of Thanksgiving dinner amplified by crispy bacon. 

    The stuffing is moist but not soggy. You can add one cup of chicken broth for a more crisp stuffing, or two for a more classic texture.

    This recipe does not need to cook inside the turkey. I have found that stuffing that cooks inside the turkey tends to get steamed, rather than lightly crisped, and can impact the texture of the turkey as well.

    Don't bother with the hassle! This method is easier and creates a better end product.

    The labeled ingredients for bacon and sage stuffing sit on a white marble counter.

    What You'll Need

    Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.

    • Bread I tested this recipe with a loaf of ciabatta, sourdough, and French bread, and all were excellent. 
    • Bacon Use whatever your favorite brand is, here.
    • Butter I prefer to use unsalted butter so that I can determine how salty the finished dish is. Be mindful of using salted butter with already salty bacon.
    • Fresh Sage
    • Celery
    • Onion I have made this recipe with sweet and yellow onions, both of which I'd recommend.
    • Chicken Broth or chicken stock
    • Fresh Parsley 
    • Salt My preferred brand is always Diamond Crystal. 

    How to Make Stuffing with Bacon

    Cubed bread in a stainless steel bowl.

    Step One Cube the bread or tear into bite-sized pieces. Preheat the oven to 350 degrees Fahrenheit. Add the bread cubes to a baking sheet. 

    Toasted bread cubes on a baking sheet.

    Step Two Once the oven is up to temperature, cook the bread for 20 to 30 minutes until the bread is dried out and crisp. Remove from the oven and increase the heat to 375 degrees Fahrenheit.

    Finely diced onion and celery on a white cutting board.

    Step Three While the bread toasts in the oven, finely chop the onion and celery.

    Roughly chopped parsley in a white ramekin.

    Step Four: Roughly chop the parsley.

    Sliced sage on a white cutting board,.

    Step Five Slice the sage leaves.

    Cooked bacon on a paper towel.

    Step Six Fry the bacon in a skillet over medium heat. Do not pour off the bacon grease. Chop or crumble the bacon once cooled.

    A stick of butter is rubbed onto a white baking dish.

    Step Seven Butter a baking pan or casserole dish.

    Butter is melted in a pan with bacon fat.

    Step Eight Add the butter to the bacon grease and melt. If the butter starts to get dark, turn down the heat a bit. Scrape up any browned bits on the bottom of the pan.

    Sage and poultry seasoning is added to the butter and bacon grease.

    Step Nine Whisk in the sage and poultry seasoning.

    Onions and celery sauteeing in butter.

    Step Ten Sauté the onion and celery for 3 to 5 minutes, until the onion is soft and translucent.

    Broth is added to the onion, celery, and sage mixture.

    Step Eleven Add the broth to the skillet, mix well, and season to taste.

    Bread cubes, parsley, and bacon sit in a buttered baking dish.

    Step Twelve Add the bacon and parsley to the bread mixture in a baking dish or casserole dish. Mix until thoroughly combined.

    The chicken broth and vegetable mixture is poured over the bread cubes, parsley, and bacon.

    Step Thirteen Pour the vegetable and broth mixture over the bread. Bake it in the oven for 10 to 15 minutes to make the top of the bread crispy and golden brown. Do not cover the stuffing when cooking.

    A baking dish of sage and bacon stuffing with a scoop taken out sits next to small plate of stuffing, a red linen, and a silver serving spoon.

    Step Fourteen Serve hot!

    Variations

    • You can make cornbread stuffing in place of using traditional bread.
    • Instead of bacon, you can use a bit of sausage.
    • Try this stuffing recipe with apples for a bit of sweetness and tartness.

    How to Store

    Fridge You can store leftover stuffing right in the baking dish with some aluminum foil or plastic wrap, or transfer to an airtight container. Place in the fridge and eat within 3 to 4 days.

    Freezer I do not recommend freezing this recipe as the texture will suffer.

    FAQ

    Can uncooked stuffing be refrigerated?

    Unfortunately no. The USDA has guidance on proper stuffing handling hilariously titled You've Got the Right Stuff(ing). Now that song will be in my head all day.

    Which onion should I use for stuffing?

    I recommend using a yellow or sweet onion for your stuffing. However, a red onion would work, too. If all you have on hand is a white onion, I highly doubt your guests will notice.

    Can you put bacon in stuffing?

    Absolutely! Bacon adds a wonderful salty, savory note to your favorite stuffing recipe.

    How to Serve

    This stuffing is wonderful with traditional Thanksgiving fare, like a Thanksgiving Turkey with greens, biscuits, gravy, and cranberry sauce!

    Need a festive dessert? This spice cake is delicious!

    Expert Tips

    • For a more moist, traditional stuffing, use two cups of chicken broth. For a slightly more crisp stuffing, use only one.
    • Taste as you go! Be sure to taste the liquid mixture before you add it to the bread. While you can add salt to your finished dish, it's best to season as you cook.
    • Use unsalted butter if possible. This will allow you to have full control over the saltiness of the dish!

    Other Recipes You'll Love

    Need more Thanksgiving inspiration? Try these recipes!

    Thanksgiving Fruit Salad

    Garlicky Sautéed Cruciferous Crunch

    French Onion Stuffing

    Sautéed Sweet Potatoes

    Holiday Roast Chicken

    📖 Recipe

    A baking dish of sage and bacon stuffing with a scoop taken out sits next to small plate of stuffing, a red linen, and a silver serving spoon.

    Sage and Bacon Stuffing

    If your favorite part of Thanksgiving, like mine, is the stuffing, you'll love this recipe for Sage and Bacon Stuffing. Take the classic Thanksgiving stuffing with sage, onion, celery, and parsley, and add salty, savory bacon for the perfect side dish.
    5 from 50 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Calories: 418kcal
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    Ingredients

    • 16 ounces bread from a high-quality loaf, like sourdough, Italian, or ciabatta
    • 4 slices bacon
    • ½ cup butter plus about 1 tablespoon more for greasing the baking dish
    • 12 sage leaves
    • 1 teaspoon poultry seasoning
    • 1 medium onion sweet or yellow
    • 2 stalks celery
    • 1 to 2 cups chicken broth or stock see note 1 below
    • ½ cup roughly chopped parsley
    • kosher salt to taste

    Instructions

    • Cut the bread into cubes or tear into bite-sized pieces. Preheat the oven to 350 degrees Fahrenheit. Add the bread cubes to a baking sheet. 
    • Once the oven is up to temperature, cook the bread for about 20 minutes, until the bread is dried out and crisp. Remove from the oven and increase the heat to 375 degrees Fahrenheit.
    • Meanwhile, finely chop the onion and celery.
    • Roughly chop the parsley.
    • Slice the sage leaves.
    • Cook the bacon in a skillet over medium heat. Do not pour off the bacon grease. 
    • Remove the bacon from the pan and crumble or chop when cool.
    • Add the butter to the bacon grease and melt. If the butter starts to get dark, turn down the heat a bit. Scrape up any browned bits in the pan.
    • Whisk in the sage and poultry seasoning.
    • Once melted, sauté the onion and celery for 3 to 5 minutes, until the onion is soft and translucent.
    • Add the broth to the skillet, mix well, and season to taste.
    • Add the bacon and parsley to the bread mixture in a baking dish or casserole dish. Mix until thoroughly combined.
    • Pour the vegetable and broth mixture over the bread. Bake it in the oven for 10 to 15 minutes to make the top of the bread crispy and golden brown. Do not cover the stuffing when cooking. 
    • Serve hot!

    Notes

    General 
    1. For a more moist, traditional stuffing texture, use two cups of chicken broth. For a slightly more crisp stuffing, use only one.
    2. Stale bread is great for this recipe. 
    Storage
    1. Do not refrigerate uncooked stuffing.
    2. Fridge You can store leftover stuffing right in the baking dish with some aluminum foil or plastic wrap, or transfer to an airtight container. Place in the fridge and eat within 3 to 4 days.
    3. Freezer I do not recommend freezing this recipe as the texture will suffer.

    Nutrition

    Calories: 418kcal | Carbohydrates: 39g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 736mg | Potassium: 239mg | Fiber: 4g | Sugar: 6g | Vitamin A: 971IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 3mg

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