Yep, you read that right, I put candied bacon in these stuffing muffins. How’s that for a fun addition to your Thanksgiving table this year? I’d made candied bacon butter a while back when I posted on my blog (Foodtastic Mom) a recipe for bourbon-brined pork chops. The candied bacon butter melting into the grilled meat took it to a whole other level of awesome. So I’ve been looking for an excuse to candy some bacon again.
You’ll also have to check out my post for perfect roast turkey breast thanks to OXO. I’ve got a great turkey tool giveaway on my blog right now thanks to OXO. In preparing that tutorial for publishing, I needed some sides to go along with the turkey breast for our weeknight dinner, so it made sense to practice these stuffing muffins since I had a post due here at The Taylor House.
The basics of the stuffing muffin recipe are thanks to Rachael Ray. I changed a few things and added the bacon candy. These are so quick to throw together and I love that the muffin tin provides extra crispy edges, cause that’s the best part of the stuffing, am I right? The punch of sweet bacon throughout the stuffing is so rich and flavorful and provides a perfect foil for my light and bright roasted turkey breast, delicately flavored with lemon and thyme. Plus gravy, lots and lots of gravy. Not pictured are the mashed potatoes because I hadn’t made them yet!
So if you are looking for a fun change to your typical Thanksgiving menu this year, give these bacon candy stuffing muffins a try. You won’t be sorry!
- 8 slices bacon
- 2 T. light brown sugar
- 1 t. smoked paprika
- 4 T. unsalted butter
- 1 sweet onion, minced
- 4 stalks of celery, minced
- 1 t. sage
- ½ t. salt
- 1 pkg. (12 oz.) Pepperidge Farm Country Style Stuffing
- 2 c. turkey or chicken stock
- ⅓ c. fresh parsley, chopped
- 2 T. unsalted butter, melted
- Preheat the oven to 410 degrees. Place an oven-safe cooking rack (metal) in the bottom of a sheet pan (or line the sheet pan with foil and spray with cooking spray). Lay the 8 slices of bacon in the pan in an even layer. Mix together the brown sugar and paprika. Evenly spread the bacon with the brown sugar mixture.
- Bake the bacon until it is crisp, start checking after about 20 minutes. Remove from pan and allow to cool completely. The bacon can be made a day or two ahead, crumbled and kept refrigerated in an air-tight container. Be sure to let it come to room temperature before mixing it into the stuffing.
- Preheat oven to 375 degrees.
- Heat a large stock pot over medium high heat and melt the 4 tablespoons of butter in it.
- Add the onion, celery, sage and salt to the pot and sauté for 8 -10 minutes, until the vegetables are starting to brown and are very soft.
- Stir in the stuffing bread cubes and parsley to coat with butter and veggies. Stir in the turkey or chicken stock until the stuffing is evenly moist.
- Remove from heat and stir in the candy bacon.
- Brush 12 muffin cups with melted butter. Use a cookie or muffin scoop to evenly fill the cups with stuffing. Bake for 18-20 minutes until stuffing muffins are starting to get browned and crisp on the top.