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

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Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 418kcal

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

For a more moist, traditional stuffing texture, use two cups of chicken broth. For a slightly more crisp stuffing, use only one.
Stale bread is great for this recipe.

Storage

Do not refrigerate uncooked stuffing.
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.

Nutrition