The Ultimate Thanksgiving Stuffing with Bacon & Texas Toast
The holidays are here! Every year I share a few new recipes with you guys for Thanksgiving & Christmas, and this year is no exception! Today’s easy holiday cooking hack: the ultimate stuffing with bacon & Texas Toast!
Stuffing with Bacon & Texas Toast Recipe
Stuffing (or dressing as some call it) is one of my favorite holiday staples. Over the years, I’ve shared a few other recipes like:
BUTTERY MUSHROOM AND SAUSAGE CROISSANT STUFFING
THE BEST GLUTEN-FREE SAUSAGE & HERB STUFFING RECIPE
This year, I’m all about the hacks that make cooking easier. Rather than making everything from scratch, I wanted to create a quick & easy stuffing recipe that you can throw together at the last minute or even make ahead.
And let me tell you, this buttery, bacon packed side dish will steal the show! Even better? It uses pre seasoned Texas Toast & spinach artichoke dip!
HERE’S WHAT YOU’LL NEED
- ONE BOX OF FROZEN “TEXAS TOAST“
- 6 SLICES OF BACON
- 1 CONTAINER OF SPINACH ARTICHOKE DIP
- CHICKEN BROTH
- SALT & PEPPER
- A BAKING DISH (I USED A SQUARE 8X8 DISH – BUT LOVE USING THESE DISPOSABLE PANS)
STEP BY STEP INSTRUCTIONS
- LET THE FROZEN TOAST THAW SLIGHTLY BEFORE CUTTING IT INTO SMALL CUBES. MINE WERE ABOUT 1″ CUBES. DON’T STRESS ABOUT THEM BEING PERFECT. YOU’RE BASICALLY TURNING THEM INTO CROUTONS.
- BAKE THE BREAD CUBES ACCORDING TO THE PACKAGE DIRECTIONS ON A BAKING SHEET UNTIL THEY’RE GOLDEN BROWN. THEN LET THEM COOL COMPLETELY. YOU CAN DO THIS AHEAD OF TIME AS WELL, IT’S OK IF THEY’RE SLIGHTLY STALE.
- CHOP YOUR BACON INTO BITE SIZED PIECES. I JUST USE SCISSORS TO MAKE THIS FASTER. IN A SMALL PAN, COOK YOUR BACON OVER MEDIUM HEAT UNTIL CRISPY. IF YOU’RE VEGETARIAN, YOU CAN USE A MEAT ALTERNATIVE OR SKIP THIS STEP.
- REMOVE THE PAN FROM THE HEAT & STIR IN YOUR PACKAGE OF SPINACH ARTICHOKE DIP. ADD 1/4 CUP OF CHICKEN OR VEGETABLE STOCK TO THIN THE MIXTURE. IF YOU DIDN’T USE BACON, HEAT THE DIP & STOCK IN THE MICROWAVE FOR ABOUT 30 SECONDS.
- PLACE ALL OF YOUR CROUTONS IN A LARGE BOWL AND STIR IN THE BACON / SPINACH ARTICHOKE MIXTURE. START BY STIRRING IN 2 CUPS OF STOCK. YOU WANT THE TOAST TO ABSORB SOME OF THE LIQUID WITHOUT TURNING INTO MUSH. SLOWLY ADD 1/2 CUP AT A TIME IF NEEDED. YOU CAN RESERVE THE REMAINING STOCK FOR ANOTHER RECIPE, OR FOR REHEATING THE STUFFING. SEASON WITH SALT & PEPPER.
- GREASE YOUR BAKING DISH WITH BUTTER OR NONSTICK COOKING SPRAY. POUR THE STUFFING MIXTURE IN & SPREAD IT EVENLY ACROSS THE DISH.
- PREHEAT YOUR OVEN TO 350 F AND BAKE FOR 45-50 MINUTES. IF IT’S STARTING TO BROWN TOO MUCH, ADD A LITTLE ALUMINUM FOIL OVER THE TOP.
- IF YOU MAKE THIS DISH AHEAD AND PUT IT INTO THE REFRIGERATOR, LET IT COME TO ROOM TEMPERATURE FOR ABOUT AN HOUR BEFORE BAKING.
COOKING FOR A CROWD? JUST DOUBLE OR TRIPLE THE RECIPE! YOU CAN USE ANY TEXAS TOAST, BUT I LIKE THE GARLIC BREAD “FLAVORED” VARIETY.
OPTIONAL: SERVE WITH A LITTLE EXTRA PARMESAN CHEESE & RED PEPPER FLAKES.
Stuffing with Bacon & Texas Toast Recipe
Ingredients
- 1 BOX TEXAS TOAST
- 6 SLICES BACON
- 12 OZ SPINACH ARTICHOKE DIP
- 2.5 CUPS CHICKEN STOCK
- SALT & PEPPER
Instructions
- LET THE FROZEN TOAST THAW SLIGHTLY BEFORE CUTTING IT INTO SMALL CUBES. MINE WERE ABOUT 1" CUBES.
- BAKE THE TOAST CUBES ACCORDING TO THE PACKAGE DIRECTIONS UNTIL THEY'RE GOLDEN BROWN. THEN LET THEM COOL COMPLETELY.
- CHOP YOUR BACON INTO BITE SIZED PIECES & COOK OVER MEDIUM HEAT UNTIL CRISPY.
- REMOVE THE PAN FROM HEAT & STIR IN THE SPINACH ARTICHOKE DIP. ADD 1/2 CUP OF CHICKEN STOCK, STIR TO COMBINE.
- PLACE YOUR CROUTONS IN A LARGE BOWL AND STIR IN THE BACON AND SPINACH ARTICHOKE MIXTURE. ADD 2 CUPS OF CHICKEN STOCK AND COMBINE. SEASON WITH SALT & PEPPER.
- POUR YOUR STUFFING MIXTURE INTO A GREASED PAN.
- BAKE FOR 45-50 MIN AT 350F, OR UNTIL GOLDEN BROWN.
WANT MORE “BREAD” RECIPES?
BACON & BRIE LOADED BREAD BITES
PESTO BRIE CHEESE PULL APART BREAD
