Stuffing Recipes

Smoky Bacon Stuffing recipe

Preparation Time: 10 minutes | Cooking Time: 1 hours

The smoked bacon adds a bit of a lovely smokiness and background flavour to this herby stuffing. Make sure you use a good thick cut bacon - a maple bacon would be especially delicious.


  • 250g smoked bacon
  • 12 mushrooms
  • 2 large onions
  • 350g breadcrumbs
  • 125g butter
  • 1 tbsp. olive oil
  • 3 tbsp. chopped thyme leaves
  • 4 sage leaves
  • Salt and pepper


  1. Dice the bacon into lardons. Thinly slice the mushrooms and dice the onions.

  2. Fry the bacon in a large frying pan until crispy and releasing oils, then set the bacon to one side using a slotted spoon onto a plate lined with kitchen paper.

  3. Fry the mushrooms in the bacon oil until browned, then set aside. Melt the butter and oil together in the same pan. Add the onions and fry until softened and browned. Finely chop the sage and sprinkle over the onions with the thyme. Add the bacon and mushrooms back into the pan, then take off the heat and stir in the breadcrumbs.

  4. Taste and add salt and pepper if desired. Use to stuff a bird or press into a loaf tin. Cook for 35-45 minutes at 200C until golden and cooked through.

If you like, add a celery stalk or celery salt for a bit of earthiness. Recipe serves 10.

Author: Laura Young

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Cdegrees Celsius (Centigrade)


Published: April 12, 2012
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