Bacon-Cheddar Biscuit Dressing
Slab bacon is best for this recipe, but if you can’t find it, use a pound of thick-sliced bacon instead.
Makes: 12 servings; Total time: 1½ hours
|5||5cups cubed baked biscuits (about twelve 2-inch biscuits)|
|3||3cups cubed cornbread (one 9-inch pan)|
|12||12oz. slab bacon, diced|
|2||2cups each diced onions and diced celery|
|3||3Tbsp. minced fresh garlic|
|1⁄2||1/2cup each chopped fresh chives and parsley|
|1⁄3||1/3cup chopped fresh sage|
|12||12oz. shredded Cheddar, divided|
|2||2cups low-sodium chicken broth|
|Tabasco, salt, and black pepper to taste|
Stale biscuits and cornbread overnight or in a 350° oven, 10 minutes.
Preheat oven to 375°.
Cook bacon in a sauté pan over medium-low heat until all the fat renders, about 30 minutes; transfer bacon to a paper-towel-lined plate. Reserve drippings in the pan.
Add onions, celery, and garlic to drippings; sweat until soft, 10 minutes. Stir in chives, parsley, and sage; cook 1 minute. Transfer mixture to a bowl and stir in biscuits, cornbread, bacon, 8 oz. Cheddar, and broth; season mixture with Tabasco, salt, pepper. Transfer dressing to a 9×13-inch baking dish and bake until top is golden, 30 minutes.
Sprinkle top with remaining Cheddar; bake until it melts. Let dressing stand 5 minutes before serving.
Per serving: 590 cal; 30g total fat (11g sat); 54mg chol; 1571mg sodium; 59g carb; 3g fiber; 23g protein
You need all the fat to render from the slab bacon, so cook it until very crisp over a lower heat.
Stir to combine the ingredients, but not too much, or the biscuits and cornbread will break down.