This post is sponsored by CW by Corningware. I received a 4-piece set of CW by Corningware, an additional piece of bakeware and a $100 gift card to host Friendsgiving dinner. As always, all opinions are my own. Thanks for supporting brands that support The Speckled Palate
A spin on traditional French bread stuffing, Bacon and Baguette Stuffing is sure to be a hit at this year’s Thanksgiving table! This decadent stuffing dish calls for day-old baguettes and bacon, as well as onions, carrots, celery, garlic, fresh herbs, cheese and broth. Bake in a separate baking dish, topped with bacon crumbles, until the stuffing is cooked. Serve with turkey and other traditional Thanksgiving side dishes for a delicious meal!
French Bread Stuffing has been a thing in my house for as long as I can remember.
My mother makes it every Thanksgiving.
My grandmother made it every Thanksgiving.
My aunts make it every Thanksgiving.
It’s our family’s thing, and I’ve spent many hours by these women as they showed me how to make the traditional side dish, gleaning tips each time. My grandmother taught me to tear the bread up into bite-sized pieces, insisting this way was better than slicing the bread. My mother taught me how to mix it together with her hands, explaining that massaging the ingredients together gently made the texture even more wonderful.
Now, I’m from the South, and I know a lot of people here who are all about their Cornbread Dressing.
Cornbread Dressing has never been a thing at my family’s Thanksgiving table. And this year, I changed up our traditional side to see how it would go over. Because I’m a rebel like that.
Keep in mind that I hosted Louisianans for Friendsgiving. They’re used to Rice Dressing, and there was discussion over our meal about how they hadn’t tried anything like this before leaving the state.
Every family has their own tradition when it comes to Thanksgiving side dishes, and I’m pleased to announce that this adapted version of my family’s was a hit with the crowd!
Here’s how you can make this stuffing:
- 24 oz. baguette, day old, toasted and torn into bite-sized pieces
- 12 oz. sugar-cured thick cut bacon
- 3 large carrots, finely chopped
- 5 celery stalks, finely chopped
- 3 large onions, finely chopped
- 5 garlic cloves, minced
- 1½ tablespoons fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 cup parmesan, shredded
- 1½ cups chicken (or turkey or vegetable) stock
- ½ cup fresh parsley, chopped
- In a large Dutch oven over medium-high heat, cook the bacon until crispy. Remove from the pan and drain on a paper towel, but leave the bacon grease in the pan. (When the bacon has cooled, crumble it, and set it aside as the topping for this stuffing.)
- Add the chopped carrots, celery, onions and garlic to the bacon grease. Add the rosemary and sage, as well, and cook until the vegetables have softened and soaked in all the browned bits from the bottom of the pan.
- When softened, remove the vegetables from the heat, and set aside to cool.
- Preheat the oven to 350°F. Grease a large baking dish, and set aside.
- Place the bite-sized pieces of the baguette in a large bowl. Scoop the cooled vegetable mixture into the bread, and measure in the parmesan, as well as the parsley.
- Using your hands or a large spoon, combine the ingredients.
- Slowly pour in a cup of the stock, using your hands to mix everything together. (I'm sure you could do this with a spoon... but using your hands really helps.)
- Massage the stock into the bread and vegetables, and slowly continue to do this until the mixture is combined. If it feels a little dry, add more stock. If it feels sticky and a little squishy, you're good to go! Go by feel -- you want the ingredients to be soft and soaking in the stock, but you don't want them to be sopping wet.
- When the stuffing has been made, transfer to the greased baking dish. Top with the crumbled bacon bits from earlier. Cover with aluminum foil.
- Transfer the stuffing to the preheated oven, and bake for 30 minutes.
- Remove the cover, and bake for an additional 15 minutes.
- When crisp on top, remove from the oven, and enjoy warm!
Are you a French Bread, Cornbread or Rice Dressing kind of person?