Herb Stuffing with Bacon and Sausage
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Take classic Thanksgiving stuffing to the next level with a few easy flavor upgrades! Herb Stuffing with Bacon and Sausage is traditional stuffing made even more memorable with a few key high quality ingredients from Heinen’s.
The rich, savory flavors of Heinen’s CARE Certified country style pork sausage and thick sliced hickory smoked bacon paired with Heinen’s fresh sourdough bread and lots of herbs come together in a dish that feels both familiar and fresh.
Simple but elevated, this stuffing is sure to make an impression and may become a must-make recipe for holidays to come.
Why You’ll Love This Recipe
- It’s an Elevated Version of a Timeless Recipe. The addition of savory bacon and sausage enhances the flavor without overshadowing what everyone loves about traditional stuffing, like the buttery tender bread cubes and fresh herbs.
- It Features Heinen’s CARE Certified Premium Pork Products. Heinen’s premium bacon and pork products are superior when it comes to taste, making them ideal for both everyday meals and holiday dishes. You can feel good serving these products knowing they meet the highest standards for quality and animal welfare.
- It’s Easy to Prepare. Stuffing is one of the simpler Thanksgiving dishes to prepare, and this version is no exception. To cut down on prep, opt for Heinen’s recipe-ready diced onion and celery (located in the Produce Department), and be sure to use Heinen’s culinary chicken stock, which tastes like homemade without any of the work.
Herb Stuffing with Bacon and Sausage
Cook time: 44min Prep time: 20min Total time: 64min
Servings: 8
Ingredients
- 1 loaf Heinen’s sourdough bread, cubed
- 3-4 strips Heinen’s CARE Certified thick sliced hickory smoked bacon
- 1 lb. Heinen’s CARE Certified country style pork sausage
- 5 Tbsp. Heinen’s unsalted butter
- 1 ½ cups Heinen’s Recipe Ready diced onion
- 1 cup Heinen’s Recipe Ready diced celery
- 1 Tbsp. fresh garlic, minced
- 2 Tbsp. fresh sage, finely minced
- 1 Tbsp. fresh rosemary, finely minced
- 2 tsp. fresh thyme leaves
- ¾ tsp. kosher salt, plus more to taste
- ½ tsp. black pepper
- 2 ½ - 3 cups Heinen’s low sodium chicken culinary stock
- 1 Heinen’s large cage free egg, beaten
- ¼ cup fresh parsley, finely minced
Instructions
- Preheat the oven to 300°F. Spread the cubed bread onto a sheet pan and bake for 15 minutes to dry it out. Transfer the cooled bread cubes to a large mixing bowl.
- After toasting the bread, increase the oven temperature to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray.
- Cook the bacon according to the package directions, or until crisp. Crumble and set aside.
- In a large skillet, cook the sausage over medium heat until browned and cooked through, using a wooden spoon to crumble. Add the butter, onion, and celery and sauté for 10 minutes, or until the celery is tender. Stir in the garlic, sage, rosemary, thyme, salt, and pepper. Continue to cook for 3-5 minutes.
- Add the sausage and vegetable mixture to the bowl with the bread cubes along with the crumbled bacon. Gently fold to combine.
- Pour 2 ½ cups of stock over the stuffing and toss gently. Taste the mixture and add additional salt, if desired. Fold in the beaten egg and parsley. The bread cubes should be moist throughout, but not soggy and falling apart. If the mixture seems dry, add more stock.
- Pour the stuffing into the prepared baking dish and bake for 30-35 minutes, or until light golden brown. Top with additional fresh parsley, if desired.
