This yummy stuffing with bacon and sausage is the recipe I serve to my own family for Thanksgiving and holiday dinners. It’s the best stuffing recipe, and it represents years of tweaking and adjusting ingredients.
Stuffing is one of those side dishes that can get weird real fast. For instance, why would you add oysters to perfectly good stuffing?! Especially when you can add tasty bacon and savory sausage instead!
This recipe is simple, and that’s part of why it’s so good. Use quality ingredients, and it might become your family’s favorite, too.
This stuffing is baked in a covered casserole dish and not inside the turkey, so technically it’s “dressing.” (Be sure to check out my favorite crispy turkey recipe, featuring my secret for turkey that’s golden brown on the outside and juicy on the inside!)
For more scrumptious bacon Thanksgiving sides, check out the best green bean casserole with bacon, old fashioned bacon grease biscuits, and maple bacon carrots.
Ingredients and Substitutions
Here’s a picture of what you’ll need to make this bacon stuffing recipe:
Butter – I use unsalted butter so I can control the salt level, especially since bacon is naturally salty. If you only have salted butter on hand, just reduce the added salt by half.
Celery – Adds a little color and crunch to the stuffing mixture. Tip: Pull the “strings” from the celery stalks before dicing, for better texture.
Sweet onion – A Vidalia onion or any mild, sweet onion is perfect for this recipe and won’t overpower the other ingredients.
Chicken stock or broth – Homemade chicken stock will have the best flavor, but you can also use canned chicken broth.
Thick sliced bacon – Look for lean, thick-sliced bacon and chop it in larger pieces so it doesn’t disappear into the stuffing. I prefer non-smoked bacon for this recipe as the smoke can sometimes overpower the other flavors, but if you especially love smoky flavor by all means use it.
Remember not to discard the bacon grease after frying, as it adds more delicious bacon flavor when cooking the onion and celery.
Pork sausage – You can use regular mild pork sausage, sage sausage, or spicy sausage, depending on your tastebuds.
Bread cubes – Dry bread cubes are the secret to a stuffing that’s tender but not mushy. I like a mix of white and whole wheat bread for flavor and texture, but pumpernickel or other sturdy breads work well, too. Make sure the bread is fully dried—either air-dried overnight or lightly toasted—so it absorbs the stock evenly.
You can also use the pre-made stuffing bread cubes in bags, like Pepperidge Farm brand. If the bread cubes are seasoned, don’t add the salt in the recipe.
Seasonings – Freshly ground black pepper and a dash of kosher salt add the finishing touch to the savory flavors.
Equipment Needed
You don’t need any fancy equipment to make this stuffing – just basic kitchen gear like a cutting board and knife, skillet, bowl, and baking dish.
Step by Step Instructions
STEP ONE: Preheat the oven to 350 degrees F and grease a 3-quart casserole dish with a lid.
STEP TWO: Put the bread cubes in a large bowl. Cook the sausage in a large skillet over medium heat, until cooked through and lightly browned. Drain the cooked sausage meat, crumble, and transfer to the mixing bowl. Wipe out the skillet and return to the stove.
STEP THREE: Cook the chopped bacon over medium heat until browned and crispy.
Use a slotted spoon to lift the cooked bacon out of the pan, transfer to paper towels, and drain. (Resist the urge to eat all the bacon!)
Add the bacon to the mixing bowl. Pour out all but 2 tablespoons of the bacon grease and return the skillet to the stove.
STEP FOUR: Heat the bacon fat over medium heat, add the celery and onion, and cook until the onion is translucent and the celery is tender, about 5 minutes. Transfer mixture to the mixing bowl.
STEP FIVE: Stir the ingredients together. Drizzle with the melted butter and stir until mixed. Drizzle with the chicken stock and stir until mixed. Transfer the stuffing to the prepared cassserole dish.
STEP SIX: Cover and bake until an instant read thermometer inserted in the center of the stuffing measures 165 degrees F, about 45 minutes.
OPTIONAL: If you would like to brown the top, remove the lid and turn on the broiler. Broil for a minute or two (watch carefully so it doesn’t burn) until the top is golden brown.
Serve and enjoy!
Recipe Variations
If you’re a garlic lover, add a clove or two of minced garlic when you’re sautéing the onion and celery.
For herb stuffing, add some of your favorite chopped fresh herbs like thyme, sage, basil, rosemary, or Italian parsley to the mixture before baking.
How to Store Leftover Stuffing
Leftover bacon and sausage stuffing should be cooled and stored promptly to keep it safe. After serving, let it cool slightly but don’t leave it at room temperature for more than 2 hours. Because this stuffing contains meat, it’s important to refrigerate it quickly so I recommend transferring the stuffing to a shallow airtight container so it cools efficiently.
Store leftovers in the refrigerator at 40 degrees F or below for up to 3–4 days. For longer storage, freeze the stuffing in airtight containers or heavy freezer bags for up to 2–3 months.
Reheating Leftover Stuffing
To reheat in the oven, preheat the oven to 350 degrees F. Place the stuffing in a baking dish, add a splash of chicken stock to keep it moist, and cover tightly with foil. Bake until heated through and the center reaches a temperature of 165 degrees F.
To reheat in the microwave, transfer a portion of stuffing to a microwave-safe dish and cover loosely. Heat in short intervals, stirring if needed for even warming, until the stuffing is hot throughout and reaches 165 degrees F in the center.
Make Ahead Stuffing Directions
Prepare the recipe as directed. Allow the stuffing to cool completely, then cover the casserole dish tightly with plastic wrap or foil and refrigerate for up to 24–48 hours.
When ready to bake, remove the stuffing from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats to 350°F. If the stuffing seems slightly dry, drizzle a few tablespoons of chicken stock over the top. Cover with foil and bake until heated through and the center reaches 165 degrees F, removing the foil during the last 10–15 minutes if you’d like the top to crisp slightly.
FAQs
You sure can! Feel free to use your favorite bulk pork sausage.
Because the two meats cook differently time-wise, we recommend cooking them separately.
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Stuffing with Sausage and Bacon
Ingredients
- 12 cups dry bread cubes
- 1/2 pound bulk pork sausage
- 1/2 pound thick sliced bacon
- 1 sweet onion such as Vidalia, chopped
- 3 stalks celery chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup butter melted
- 4 cups chicken stock or broth
Instructions
- Preheat the oven to 350 degrees F. Grease a 3-quart casserole dish with a lid and set aside.
- Place the bread cubes in a large mixing bowl. In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small crumbles as it cooks. Drain well, then transfer the sausage to the bowl with the bread cubes. Carefully wipe out the skillet and return it to the stovetop.
- In the same skillet over medium heat, cook the chopped bacon until browned and crisp. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain, then add it to the mixing bowl. Pour off all but 2 tablespoons of the bacon drippings and return the skillet to the stove.
- Add the celery and onion to the reserved bacon fat and cook over medium heat until the onion is translucent and the celery is tender, about 5 minutes. Transfer the vegetable mixture to the bowl.
- Stir the bread, sausage, bacon, and vegetables until evenly combined. Sprinkle with the salt and pepper. Drizzle with the melted butter and toss to coat. Gradually add the chicken stock, stirring gently, until the mixture is evenly moistened but not soggy. Transfer the stuffing to the prepared casserole dish.
- Cover and bake for about 45 minutes, or until heated through and an instant-read thermometer inserted in the center registers 165 degrees F. OPTIONAL: For a crisp, golden top, remove the lid and broil for 1–2 minutes, watching carefully to prevent burning.
Notes
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Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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