TO-DIE-FOR THANKSGIVING STUFFING

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To-Die-For Thanksgiving Stuffing image

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

Steps:

  • Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
  • In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
  • Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
  • When combined, stuff bird or place in separate large baking dish(es).
  • Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
  • Serves 12 or more as part of a Thanksgiving feast.

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