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

STALE:
55cups cubed baked biscuits (about twelve 2-inch biscuits)
33cups cubed cornbread (one 9-inch pan)
COOK:
1212oz. slab bacon, diced
ADD:
22cups each diced onions and diced celery
33Tbsp. minced fresh garlic
12 1/2cup each chopped fresh chives and parsley
13 1/3cup chopped fresh sage
1212oz. shredded Cheddar, divided
22cups 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.

Nutrition Information
Per serving: 590 cal; 30g total fat (11g sat); 54mg chol; 1571mg sodium; 59g carb; 3g fiber; 23g protein

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