Recipe Details
Ingredients
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1poundbacon, cut into 1/2-inch pieces
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½cupbutter
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1cupfinely chopped onion
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1cupchopped celery
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2tablespoonspoultry seasoning (such as Bell’s®)
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2loavesday-old white bread, torn into small pieces
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2eggs, beaten
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Place bacon in a large skillet over medium-high heat. Cook until cooked through but still slightly soft, 5 to 10 minutes. Drain bacon slices on paper towels, retaining bacon drippings in the skillet.
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Melt butter in a separate skillet over medium-high heat; sauté onion and celery until softened, about 5 minutes. Stir cooked bacon and poultry seasoning into onion mixture, then transfer to a large bowl.
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Mix torn bread pieces into bacon-onion mixture in the bowl; fold in eggs. Spoon bread mixture into muffin cups.
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Bake in the preheated oven until tops are crispy, about 25 minutes.
Cook’s Notes:
This recipe can be lightened by using turkey bacon, chicken stock, and whole wheat bread. But if you are making it for Thanksgiving, I say just go for it!
If you think the stuffing is too dry after adding the eggs, you can add bacon drippings (or milk or chicken stock) until you get the right consistency.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories357 | |
% Daily Value * | |
Total Fat 16g |
21% |
Saturated Fat 7g |
37% |
Cholesterol 65mg |
22% |
Sodium 877mg |
38% |
Total Carbohydrate 41g |
15% |
Dietary Fiber 2g |
8% |
Total Sugars 4g |
|
Protein 12g |
24% |
Vitamin C 1mg |
2% |
Calcium 136mg |
10% |
Iron 3mg |
19% |
Potassium 210mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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