Sweet, smoky and rich, this delicious recipe for Bacon Walnut Ciabatta Stuffing (or, ahem, dressing, if you prefer) is a wonderful addition to a Thanksgiving menu.
This was created as part of my ongoing partnership with Jones Dairy Farm. All opinions are my own.
Thanksgiving is almost here! And we can’t wait. The fun! The laughter! The food! The family! And since we moved this summer, I have a full dining room to totally deck out for the occasion (which means a total reduction in stress for me since I can get the table all ready in advance).
Can you tell that I am a little excited? Because I really, truly am.
And this year, we have a fabulous new recipe for stuffing hitting the table — Bacon Walnut Ciabatta Stuffing. It’s addictively good. Don’t say I didn’t warn you.
For years, I have made the same stuffing (okay, dressing — I never ever bake it in the bird) recipe. And it’s been a longtime favorite of my family. But this year, I wanted to change things up a little bit.
Specifically, I wanted a delicious, slightly sweet and smoky, rich stuffing (ahem, dressing) recipe that has a bit of crunch — and doesn’t require any ingredients that aren’t easy to source all year long.
This recipe is made with Jones Dairy Farm Cherrywood Smoked Bacon. It’s incredible bacon with so much great flavor. Just cut it (perpendicular to the slices) into strips and cook it in a large skillet until it’s just beginning to brown. Since the bacon will continue to cook during the baking process, you don’t want it to be too browned.
Flavored with onions, carrots, garlic and sage, and tossed with barely toasted walnuts, this stuffing bakes to perfection and then is broiled to give it a perfect, crisp top.
Trust me. You want to try this. Who’s ready to dig in?
- 1 8- oz package Jones Dairy Farm Cherrywood Smoked Bacon, about 1/2 lb, cut into 1/4-inch slices
- 1 yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 1 cup chopped walnuts
- 1/4 cup fresh sage, chopped
- 2 cloves garlic, minced
- 1 loaf ciabatta bread, about 1 lb, cut into 1/2-inch cubes
- 1 cup low-sodium chicken broth
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 eggs, lightly beaten
- Preheat oven to 350 degrees.
- In a large skillet set over medium heat, brown the bacon until just golden. Remove bacon to a large mixing bowl.
- Add the onion and carrots to the skillet and cook, stirring occasionally, until the onions are translucent and the carrot is tender – about 8-10 minutes.
- Add the walnuts, sage and garlic and stir well. Cook for 1-2 minutes, until fragrant. Transfer the mixture to the mixing bowl with the bacon and stir well. Add the bread cubes and stir well.
- Drizzle the chicken broth into the mixing bowl and toss to combine. The bread should be lightly moistened. Sprinkle and pepper and add the eggs. Stir well. Transfer to a 9x13-inch glass baking dish.
- Cover with foil and bake for 30 minutes. Uncover and broil for 4-6 minutes, until golden.
- Serve hot.
Want to reheat it? Cover with foil and bake in a preheated 350 degree oven for 10-15 minutes until hot.