Is there really anything better than “BACON”?? I think NOT!! Well maybe an entire bottle of red wine too the head but, I digress! Lol. So it’s “Thanksgiving” and quite a few of us are tempted to experimentations around this time including myself. My mother used to make the “BOMB” Sausage stuffing on Thanksgiving and it’s still almost the exact recipe I use today with a few alterations of my own. Bacon is just one of those ingredients that goes with “well”, just about anything. You can chop it, slice it, wrap it, fry it, dip it in chocolate and no matter the technique it’s still going to taste “THAT” good!! So I decided to indulge a little and take some of the wonderful Dressing/stuffing recipes I make and just “WRAP IT IN SOME BACON”!! Great idea right! Whether you call it Dressing or Stuffing this fantastic recipe will most surely “WOW” your dinner guests with delight!! Just don’t serve to your non-meat eaters in the family, they just might be tempted?? Lol.
1 lb Maple bacon
1 loaf or about 10 slices of crusty style bread( I use either French, Tuscan white pane, Italian or you could use a focaccia)
3 carrots peeled and chopped finely
4 celery stalks chopped finely
3 cloves garlic chopped or grated
1 large onion chopped
1/2 lb Baby Bella mushrooms
1 cup whole cranberries
6 sausage links with casings removed
2 teas rosemary dry or fresh
2 teas sage dry or fresh
2 teas thyme dry or fresh
2 teaspoon celery salt
2 teas smoked paprika
2 cups low sodium chicken stock
Salt and pepper
Place slices of bread on a large baking sheet drizzling olive oil on all sides of bread. Toast in a 350 degree over for about 10 mins till all sides are completely toasted. Remove, place on a cutting board and cut into small sized cubes and then set aside.
In a large pot, add a few drizzles of olive oil, 2 tablespoons of butter, and garlic,onion and mushrooms. Sautée for about 5 mins over med high heat till mushrooms have browned and onion becomes translucent. Next add your remaining veggies, cranberries, spices and sausage( break up the sausage with hands while adding to pot) salt and pepper and cook till sausage starts to brown, about 6 mins. Once sausage has started to brown, add your toasted bread cubes, combine and next add you chicken stock. Keep stirring your stuffing till bread stuffing and all other components has absorbed all of the liquid. Remove and set aside to prepare your bacon cups.
In a muffin tin, take once slice of bacon and wrap it inside one of the holes in your tin ( like your wrapping a mummy LOL) making sure to fit it well alongside the edges. Take another pieces and do the same exact thing in the same space just placing and wrapping it more towards the bottom( one on top of the other). Fill you bacon cup with your stuffing up to the top. Do this step for each cup. Once you have your entire tin filled place in a 375 degree oven for 45 mins till bacon cup and top of stuffing is nice and crispy.. Remove and serve.
Tip: if you bacon cup doesn’t seem to be crispy enough after the 45 min is up, remove from the tin and place all cups on a baking sheet and put them back into the oven for an additional 5 to 10 mins.
Cooking time: approx 1 hr
Serves 6 to 8 peeps