Best Smoky Bacon Biscuit Dressing Recipes

SMOKY BACON-BISCUIT DRESSING image

Number Of Ingredients 10

Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
1 lb. sliced smoky bacon, cut into 1-inch pieces
2 yellow onions, diced
5 celery stalks, diced
8 oz. white button mushrooms, brushed clean and sliced
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh thyme
Salt and freshly ground pepper, to taste
5 cups chicken stock

Steps:

Position a rack in the lower third of an oven and preheat to 350°F. Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F. In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine. Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10. Williams-Sonoma Kitchen.

SMOKY BACON BISCUIT DRESSING image

Categories Side

Yield 10 People

Number Of Ingredients 10

12 4" cream biscuits, cut into 1.5" pieces
1lb smoky bacon,cut into 1" dice
2 yellow onions- diced
5 celery stalks- diced
8oz white button mushrooms, sliced
1/4 c. chopped parsly
2 tbs chopped thyme
1 tbs chopped marjoram
S&P to taste
5c. chicken stock

Steps:

Position rack in lower third of oven and preheat to 350. Spread biscuits onto a baking sheet and toast until lightly browned- 25-30 minutes. Set aside and increase temp to 375. In a deep saute pan over med-high heat, cook the bacon until crsip-7-9 mins. Drain. Pour off all but 3 tbs of the fat- add the onions. Cook, stirring occasionaly until the onions are soft and lightly browned- about 10 mins. Add the celery, mushrooms, parsley and herbs and cook until celery is soft- 5 minutes. Tranfer the mixture to a large bowl and add the bacon. Add the biscuits, stock and stir to combine. Transfer to baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until lightly browned, about 20 minutes more