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This savory Bacon Stuffing is loaded with crispy bacon, onions, and herbs for a flavorful twist on the classic Thanksgiving side dish. It’s easy to prep ahead and bakes up with golden, crispy edges and a soft, tender center — perfect for your holiday table.
Try this next: For more holiday favorites, try my Slow Cooker Cheesy Potatoes and Green Bean Casserole.
5 Keys To Great Bacon Stuffing
- Use day old or toasted bread – Dried out bread is key for the perfect texture.
- Render bacon properly – Cook until the fat is mostly out and pieces are crisp. You can also use some of the bacon fat to saute the onions and celery.
- Use low-sodium stock – Bacon adds plenty of salt.
- Let the mixture rest – Stir everything together, then let it sit for 5 minutes so the bread absorbs the liquid evenly before baking.
- Decide if you want crispy or soft stuffing – Bake uncovered for crisp edges or cover part of the bake for a softer texture.
RECIPE WALK-THROUGH
How To Make Bacon Stuffing
See the recipe card below for full, detailed instructions
Step 1: Toast the Bread
Preheat oven to 375°F.
Spread 9 ounces of ciabatta cubes on a lined sheet pan. Bake for 10 to 15 minutes, stirring halfway, until golden and thoroughly dried.
- You can use other types of bread for this recipe, but the texture will be different, and not usually in a good way. Ciabatta bread has lots of holes in it and does a good job of absorbing liquid without getting mushy.
Step 2: Cook the Bacon
In a large skillet, cook 1 pound of diced thick-cut bacon over medium heat until crisp.
Transfer bacon to a paper-towel-lined plate. Pour off the grease, leaving just a thin coating in the pan.
- Thin-cut bacon will also work in this recipe, but thick is much better and gives additional texture to the final dish without being too crumbly.
- Optionally, save 2-3 tablespoons of the bacon fat for sauteing the onions and celery.
Step 3: Sauté Veggies and Season
Add two tablespoons of butter to the skillet.
Stir in 1 diced sweet onion and two diced celery stalks. Cook for 6 to 8 minutes, or until soft.
Add ½ teaspoon each ground sage, dried parsley, dried rosemary, dried thyme, plus ½ teaspoon salt and ¼ teaspoon pepper. Cook 1 minute.
Pour in 2 cups of chicken broth to deglaze, scraping up the brown bits.
Step 4: Combine and Rest
In a 9×13-inch baking dish, add toasted bread.
Pour the veggie broth mixture over the bread. Fold in most of the bacon, reserving a bit for topping.
Stir in 1 beaten egg until evenly distributed.
Let it sit for about 5-10 minutes to absorb the liquid. If any cubes seem dry, add a few more tablespoons of broth.
- Use a “squeeze test” — bread cubes should feel moist but spring back lightly. If they’re soggy, add a bit more bread.
Step 5: Bake
Sprinkle reserved bacon on top.
Bake 25 to 30 minutes at 375°F until the top is golden and the center is hot.
- Bake uncovered for a crisp top or covered for the first 20 minutes for a softer texture.
For extra color, broil briefly, watching closely.
Variations and Serving Ideas
- Apple & Bacon Stuffing: Add 1 diced apple for a sweet-savory twist.
- Mushroom & Bacon Stuffing: Stir in 1 cup sautéed mushrooms for earthy depth.
- Cornbread Stuffing Variation: Use half cornbread, half ciabatta or French bread.
- Herb-Forward Version: Increase sage and thyme for a classic “herbed” profile.
- No Egg Version: Skip the egg and replace it with an extra ¼ to ½ cup of broth. Bake covered for part of the time to retain moisture.
- Serving Ideas: Pair with Thanksgiving turkey, roast chicken, or glazed ham. Works great alongside Cranberry Sauce, Mashed Potatoes, or Sweet Potato Casserole.
Storage Tips
The Best Way to Store Leftovers
- Storage: If you have leftover stuffing, store it in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
- Reheat: Bake covered at 350°F for 15-20 minutes, or until the dish is hot, adding a splash of broth if dry. Uncover for the last few minutes to re-crisp the top.
- PRO TIP: If you reheat in the microwave, wet a paper towel and over the dish when you reheat your stuffing in the microwave to keep it moist.
- Freeze: Assemble the unbaked stuffing, cover it tightly, and freeze for up to 1 month. Bake from thawed, adding broth if needed to moisten.
- Make Ahead: Toast bread up to 2 days ahead, assemble through Step 4, cover, and refrigerate up to 24 hours. Add a splash of broth if it looks dry, then bake as directed.
- Leftover ideas: Crisp scoops in a skillet and topped with a fried egg, or use to make Thanksgiving Turkey Sliders.
Frequently Asked Questions
How do I make stuffing crispy vs. soft?
Bake uncovered for crisp edges or cover part of the bake for a softer texture.
Can I make this ahead of time?
Yes, you can toast bread up to 2 days ahead. Then assemble through Step 4, cover, and refrigerate up to 24 hours. Add a splash of broth if it looks dry, then bake as directed.
What kind of bread is best for stuffing?
Yes. French bread or sourdough works well. Stick with sturdy loaves and 1-inch cubes.
How do I keep it from being too salty?
Use a low sodium stock and taste each layer to keep it from being too salty.
Can I add apples, mushrooms, or sausage?
Yes! Bacon stuffing can be easily customized with 1 diced apple, 1 cup sauteed mushrooms, or use ½ pound of bacon and ½ pound of cooked sausage.
Can I freeze bacon stuffing?
Assemble the unbaked stuffing, cover it tightly, and freeze for up to 1 month. Bake from thawed, adding broth if needed to moisten.
How do I avoid soggy stuffing?
Dry the bread thoroughly, measure the broth carefully, and let the mixture rest so the liquid distributes evenly before baking.
Don’t forget the turkey!
Get the best roast turkey recipe, plus TONS of tips!
More Thanksgiving Side Dishes
- Creamy Cornbread Casserole
- Baked Macaroni and Cheese
- Classic Sausage Stuffing
- Crockpot Mashed Potatoes
Bacon Stuffing
Ingredients
- 9 ounce loaf Ciabatta bread cut into 1″ squares
- 1 pound thick cut bacon diced
- 2 tablespoons butter
- 1 sweet onion diced
- 2 stalks celery diced
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 1 egg beaten
Instructions
- Preheat oven to 375F. Place bread cubes on a large cookie sheet with a silicon mat or lightly spray. Bake for 10-15 minutes until the bread becomes golden brown and toasted all the way through mixing half way through.
- While the bread is in the oven, cook bacon in a large skillet until crispy. Remove cooked bacon bits from skillet using a slotted spoon and place on a plate with a paper towel. Drain the rest of the bacon grease. (Optionally you can reserve 2-3 tbsp bacon fat to saute the onions and celery in.)
- Add butter to skillet and let melt. Add onion and celery and coat with butter. Mix in sage, parsley, rosemary, thyme, salt, and pepper to the veggie mix. Continue to cook until onions and celery are soft, about 6-8 minutes. Add chicken broth to skillet to deglaze the pan.
- In a glass 9×13 pan, add in toasted bread. Mix in the veggies, bacon (reserve a little for topping if desired) and chicken broth until all bread pieces are coated. Mix in egg and continue to gently blend together. Let sit until all chicken broth is soaked up, about 5 minutes.
- Bake for about 25-30 minutes until top of the stuffing is golden brown and is heated through.
Notes
- Use day-old or toasted bread for best texture.
- Reserve 2-3 Tbsp bacon fat for sautéing onions and celery.
- For a crisp top, bake uncovered; for a softer stuffing, cover for first 20 minutes.
- Use low-sodium broth to balance the salt from bacon.
- Let the mixture rest before baking so bread absorbs liquid evenly.
- Add apples or mushrooms for variation (optional).
- Can be assembled ahead and baked later — just add a little extra broth before baking.
- Store leftovers up to 4 days; reheat covered with foil to retain moisture.
- Freeze up to 2 months; thaw overnight and bake until warm.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
A loaf comes in many different shapes and sizes, so is it 500g, 5 cups…???
A loaf is about 9 ounces. The shape and size won’t affect the weight.
Thank you!
You are so welcome Robert. Thanks for stopping by.
I plan on making this again but doubling the recipe. Can I make it all in one pan?
I really don’t think you could fit double the recipe in one 9×13 pan. You could use an extra large pan (maybe grab an aluminum pan at the store), or use 2 pans. Judge what you need based on how much you end up with.
Can this be prepared ahead of time? Would you bake it first and then reheat it?Thanks in advance.
You could make and reheat, but keep in mind it could dry out. cover tightly with foil and reheat at a lower temperature and only until it’s just warmed.
sorry, when do we add the bacon back in? =)
When you add the veggies and bread. I updated the recipe – good catch!