Serves 12 | Cook Time 45 minutes
1 Pound Thick-Cut Bacon, Chopped
1 Cup of Butter
2 Large Onions, Chopped
5 Celery Stalks, Diced
2 Cloves Garlic, Minced
2 Tablespoons of Rosemary
2 Pounds of Thick Day Old Bread, Cubed
8 Eggs, Lightly Beaten
1 Tablespoon Dried Thyme
3 Tablespoons Dried Sage Leaves
2 Quarts of Chicken Stock
1 Cup of Bourbon
2 Cups of Chestnuts, Chopped
1. Heat oven to 350℉. Lightly grease two very thick baking dishes.
2. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.
3. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
4. Meanwhile, place the bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
5. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.
6. Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean.
Use the 5-minute rule if a stressed family member prepares stuffing and accidentally drops it on the floor.