Smoky Bacon-Biscuit DressingRead Reviews >
- 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
DirectionsPosition 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.
Rated 5 out of 5 by Mary1000 from Too delicious to be this easy! Made this for Thanksgiving and it will now be THE dressing that I make for Thanksgiving! It was sooo good. The biscuits are wonderful by themselves and I'm guessing that they will be my go-to biscuit recipe from this point forward. Take the advice of the other reviewers about the stock! I used 4 cups and the stuffing was very moist. My husband said that it was his favorite dish on our Thanksgiving table.
Date published: 2016-11-27
Rated 4 out of 5 by Verbyal from Excellent Stuffing This was the 1st time I ever made stuffing, and I must say this was a huge hit. I took advice from another reviewer and used less stock(only 3 1/2 cups) and added it slowly. It did the trick. I omitted the Sage and used minced Garlic since I find Thyme to be quite strong. Made the cream biscuits but found them to be lacking in taste so will not use those again, perhaps a different biscuit recipe. Otherwise the whole stuffing was a success, and it tastes amazing.
Date published: 2014-11-24
Rated 5 out of 5 by tlvelas66 from Best Thanksgiving Dressing! This is such a great, smoky dressing! I used cherrywood smoked bacon, so the smokiness wasn't overpowering, this year but I have used applewood in the past and it is fantastic every time. I made homemade cream biscuits which are so easy. Love this recipe!!
Date published: 2013-11-28
Rated 5 out of 5 by CMEC from Thanksgiving staple for our family I have made this dressing for the last 4 Thanksgivings and this year will be the 5th. Everyone used to rave about my mothers dressing recipe but none of us want to go back to that after trying this. You need to make the biscuits from scratch because that is one of the flavors you will want to experience along with fresh thyme. It is not a difficult recipe, you can make the biscuits well ahead of time.
Date published: 2013-10-22
Rated 4 out of 5 by LadyGrinch from So Tasty! Use Less Stock Everyone raved about this recipe even though I felt it was too mushy. I definitely should have used less chicken stock as other reviewers have done. It calls for 5 Cups of stock, I will try 4 Cups next time and see if I need less stock from that point. But it's definitely a recipe I will use again. I stuffed my turkey with it and the flavor was outstanding. The remaining stuffing went in a casserole dish to cook. I had to toast the biscuits a lot longer than mentioned. I could have toasted them even longer. I made this recipe one day before Thanksgiving. I made the biscuits two days before Thanksgiving.
Date published: 2012-11-25
Rated 4 out of 5 by Karen444 from Very good, used frozen biscuits I used Robinhood Meeting House frozen cream cheese biscuits (9 of them) and cut the recipe in half. This size filled an 8x8 dish well. I also used turkey stock which I think made it too rich, so I think using a lighter chicken broth would be better. The pancetta was delicious. I will do this again!
Date published: 2012-11-24