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(Last Updated On: December 5, 2023)
If you are looking for an amazing stuffing recipe, then look no further than this recipe from Chef Curtis Stone! We love this Curtis Stone’s Bacon and Green Onion Stuffing Recipe and I know you will as well.
Curtis Stone’s Bacon and Green Onion Stuffing Recipe
The holidays are here and I’m sure you have been thinking about your holiday menus. Do you make the same things every year or do you like to switch it up? Do you like your menu traditional, or do you switch it up a bit every year? We also make turkey with stuffing or Thanksgiving, then again on New Years and then we will do a completely non-traditional day, like March 4th or something and have another “Thanksgiving” feast with all our neighbors. Turkeys are so inexpensive over the holidays, like for Thanksgiving, I got my turkey for only $6 at Winn-Dixie, so why not grab more than one?!
I had the unforgettable opportunity to do my Thanksgiving Feast shopping with Chef Curtis Stone at Winn-Dixie in Hyde Park! We got all the fixing for several of his Thanksgiving Feast recipes and my family an I were very excited to try something new with our Thanksgiving Day menu.
We made Roasted Turkey with Sage-Brown Gravy with Bacon and Green Onion Stuffing. My husband and I make a mean stuffing, we put everything in it from apples to jalapenos, so I was curious how this simplified version would be. But, let’s be honest, it is Chef Curtis Stone’s recipe, so it was bound to be amazing.
So, we grabbed our coffees and got to shopping!
As Curtis and I walked around he mentioned that you can adjust the spices in the stuffing recipe to your liking as well, if you don’t like rosemary – leave it out! If you want to add in a bit of sage, go ahead! Recipes are a great guide, but don’t hesitate to put a bit of your personality into it too.
Why is stuffing a traditional holiday side dish?
Stuffing has become a traditional holiday side dish for several reasons, rooted in both culinary history and cultural practices. Here are some key reasons why stuffing is a popular and cherished part of holiday meals:
- Historical Roots: Stuffing dates back centuries and has been used in various forms in different cultures. The practice of filling the cavity of poultry or other meats with a seasoned mixture has historical roots in European and Middle Eastern cuisines.
- Reduces Food Waste: Stuffing was historically a practical way to make the most of available ingredients. By combining bread or grains with herbs, spices, vegetables, and sometimes meat, households could create a flavorful and hearty dish using a variety of staple foods.
- Symbolic Significance: The act of stuffing a bird or other main dish is often symbolic of generosity and plenty. It signifies a bountiful meal and is a way of sharing and celebrating abundance during festive occasions.
- Comfort and Nostalgia: For many people, holiday meals are an opportunity to enjoy familiar and comforting flavors. Stuffing, with its savory and aromatic qualities, can evoke feelings of nostalgia and provide a sense of comfort during special occasions.
- Versatility: Stuffing is a versatile dish that can be customized based on regional and family preferences. It can include a variety of ingredients such as bread, herbs, vegetables, fruits, nuts, and sometimes sausage or other proteins. This adaptability allows families to create a stuffing recipe that reflects their own tastes and traditions.
- Generational Passing of Recipes: Many families have cherished stuffing recipes that have been passed down through generations. The continuation of these recipes fosters a connection to family history and reinforces the importance of traditional holiday dishes.
Essential Ingredients Found in Classic Stuffing Recipes
Stuffing recipes can vary widely based on regional preferences, family traditions, and personal tastes. However, some of the most common ingredients in stuffing include:
- Bread or Stuffing Mix:
- Cubed or torn bread is a primary ingredient in most stuffing recipes. Some people use day-old bread, while others opt for pre-packaged stuffing mixes. Common types of bread used include white, whole wheat, cornbread, or a combination.
- Aromatics:
- Onions and celery are classic aromatic vegetables that add flavor to the stuffing. They are often sautéed in butter or oil before being mixed with the bread.
- Herbs:
- A blend of herbs is crucial for seasoning stuffing. Common herbs include sage, thyme, rosemary, and parsley. Fresh or dried herbs can be used, depending on personal preference.
- Broth or Stock:
- Liquid ingredients like chicken or vegetable broth are used to moisten the stuffing and add flavor. The amount of liquid needed depends on the desired texture of the stuffing—some prefer it moist, while others prefer a drier consistency.
- Butter or Oil:
- Butter or oil is often used for sautéing the aromatics and for moistening the stuffing. It contributes richness and helps enhance the overall flavor.
- Salt and Pepper:
- These basic seasonings are essential for enhancing the flavors of the other ingredients in the stuffing. The amount can be adjusted based on personal taste preferences.
- Eggs:
- Eggs are commonly used as a binding agent in stuffing. They help hold the ingredients together and contribute to the overall texture.
- Optional Proteins:
- Some stuffing recipes include proteins such as cooked sausage, bacon, or ground meat for added flavor and substance. This is especially common in meat-based stuffing variations.
- Dried Fruits:
- Dried fruits like cranberries, raisins, or apricots can add a sweet and chewy element to stuffing, providing a nice contrast to the savory flavors.
- Nuts:
- Chopped nuts, such as pecans, walnuts, or chestnuts, can add crunch and richness to the stuffing. They are a common addition, particularly in holiday stuffing recipes.
- Garlic:
- Garlic, either minced or roasted, can contribute a robust and savory flavor to the stuffing.
- Vegetables:
- Besides onions and celery, other vegetables like carrots, mushrooms, or bell peppers might be included in stuffing for additional flavor and texture.
Need some ideas on how to pair your wine with Curt Stone’s stuffing recipe and turkey dinner? Here is how to pair wine with your holiday meal.
Now, here is Chef Curtis Stone’s Bacon and Green Onion Stuffing Recipe, be sure to Print It and Pin It so that you can make it again and again.
Curtis Stone Stuffing Recipe
5 from 5 votes
Print Pin Rate
Course: Side Dish
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 8
Author: Chef Curtis Stone
Ingredients
- 1 ½ lb. French or Italian bread cut into ¾-inch cubes
- 12 slices bacon coarsely chopped
- 2 yellow onions finely chopped (about 3 cups)
- 5 celery stalks cut into ¼-inch pieces (about 2 ¼ cups)
- 6 large sprigs of fresh thyme
- 2 large sprigs of fresh rosemary
- 6 garlic cloves finely chopped
- ¾ cup dry white wine
- 2 ½ cups reduced-sodium chicken broth
- 1 cup 2 sticks unsalted butter, cut into ½-inch cubes, plus butter to coat baking dish
- 8 green onions thinly sliced
- ⅓ cup finely chopped fresh flat-leaf parsley
- 2 large eggs lightly beaten
Instructions
Preheat oven to 350°F. Butter a 13×9-inch baking dish.
Spread bread on 2 large, rimmed baking sheets. Bake for about 15 minutes, or just until dried but not browned. Cool.
Meanwhile, heat a large deep skillet over medium-high heat. Add bacon and cook, stirring often, for about 7 minutes, or until crisp. Using a slotted spoon, transfer bacon to a plate. Pour off all but ⅓ cup bacon grease.
Add onions to same skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery, thyme and rosemary and cook, stirring occasionally, for about 4 minutes, or until onions are translucent. Stir in garlic and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown. Add wine and cook for about 4 minutes, or until wine has evaporated but vegetables are still very moist.
Add broth and butter, bring to a simmer, and simmer for about 8 minutes, or until liquid is reduced by half. Transfer mixture to a large bowl and cool slightly; remove and discard thyme and rosemary stems.
Stir green onions and parsley into vegetable mixture. Add bread cubes, reserved bacon, 2 tsp. salt and ½ tsp. pepper, and mix well. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil.
Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown. Serve hot.
Enjoy!
Notes
Make It Ahead!
Unbaked stuffing can be made up to 6 hours ahead and refrigerated; add 10 minutes to baking time.
***Here are a few modifications we made to the recipe***
1 loaf of French Bread
1 large yellow onion
8 slices of bacon
1 1/2 cans of chicken broth – if yours looks dry, add more!
We didn’t use rosemary
Did you make this recipe?We want to see! Tag us on Instagram @foodwinesunshine or use the hashtag #foodwinesunshine
I hope you enjoy this Bacon and Green Onion Stuffing Recipe as much as my family and I did! I will tell you, that we definitely will be making it again. It was simply delicious.
The picture of the stuffing above is courtesy of Winn-Dixie, but I DO have a picture of ours and I have to say, it turned out pretty darn good 😉
If you don’t have the opportunity to make everything from scratch, Winn-Dixie has an amazing bakery department too, I won’t tell if you pick up a fresh pie 😉
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