Classic Bread Stuffing with Bacon and Herbs (Perfect for Turkey or on Its Own)
When the holidays roll around — Thanksgiving in Canada or the United States, or Christmas dinner in Quebec — a comforting stuffing recipe is always at the center of the table. This version balances tradition with just the right proportions: cubes of bread, smoky bacon, sautéed onions, fresh herbs, and enough broth to keep everything moist without being heavy.
Unlike some recipes that can turn greasy or dry, this stuffing is carefully tested so it comes out golden on top and tender inside, whether you bake it in a casserole dish or use it to fill your holiday turkey.
Why You’ll Love This Stuffing
- Balanced texture – not soggy, not dry, just the right moisture.
- Perfect for turkey, chicken, or as a side – versatile enough for any festive meal.
- Classic flavor with modern balance – smoky bacon, fresh herbs, and a soft yet crisp bite.
- Canadian & American table tested – ideal for Thanksgiving, Christmas, or Sunday dinners.
If you’re planning a holiday menu with roasted turkey, creamy sides like Pommes Parisiennes, or even a rich homemade gravy with beurre manié, this stuffing is the perfect match.
Corrected Stuffing Recipe Card
Ingredients
Base
- 200 g (7–8 slices) of stale or lightly toasted white bread, cut into cubes
- 100–120 g bacon (about 4 slices), diced
Aromatics
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced (optional but recommended)
Binding
- 2 large eggs, beaten
- 200–250 ml (¾–1 cup) chicken or turkey stock
Herbs & Seasoning
- 1 tbsp fresh parsley, chopped
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp dried sage (or 1 tbsp fresh, chopped)
- Salt and pepper to taste
To Finish
- 1 tbsp butter, for greasing the dish
- Extra parsley for garnish
Instructions
- Prepare the Bread
Cut bread into cubes and spread on a baking sheet. Toast lightly in a 150°C (300°F) oven for 10–15 minutes, until dry but not browned.
- Cook the Bacon and Vegetables
Heat a skillet over medium heat. Cook bacon until fat is rendered and edges are lightly crisp. Remove excess grease, leaving about 1 tbsp in the pan.
Add onions and celery, cooking until softened and lightly golden (6–8 minutes). Stir in garlic and cook another 30 seconds. Remove from heat. - Mix the Base
Place toasted bread cubes in a large bowl. Add bacon and vegetable mixture. Sprinkle with thyme, sage, and parsley. Season lightly with salt and pepper (remember the bacon is salty).
- Add Eggs and Stock
Whisk eggs with ¾ cup stock. Pour over bread mixture and toss gently until cubes are moistened but still hold their shape. Add more stock if mixture looks dry.
- Bake
Transfer to a buttered baking dish. Cover with foil and bake at 175°C (350°F) for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden and slightly crisp. - Serve
Garnish with fresh parsley and serve hot as a side dish or alongside roasted turkey or chicken.
Tips for Success
- Dry bread is key – if your bread is fresh, always dry it in the oven before using.
- Adjust moisture – depending on the bread type, you may need a bit more or less stock. Add gradually.
- Flavor balance – use fresh herbs if possible. Sage and thyme are classic with turkey.
- Make ahead – assemble stuffing up to a day in advance and bake just before serving.
Substitutions
- Bread – Use sourdough, multigrain, or even cornbread for different textures.
- Bacon – Replace with pancetta, sausage, or keep it vegetarian by omitting meat and adding mushrooms.
- Stock – Chicken, turkey, or vegetable stock all work well.
- Gluten-free – Use gluten-free bread cubes.
- Herbs – Rosemary or marjoram can replace thyme or sage.
FAQ
Can I stuff this inside the turkey?
Yes, but make sure the stuffing reaches 74°C (165°F) for food safety. If you want crisp edges, bake it separately in a dish.
Can I freeze stuffing?
Yes. Bake it, cool completely, then freeze in portions. Reheat covered in the oven with a splash of stock.
What’s the best bread for stuffing?
A neutral, slightly firm bread like white sandwich bread, sourdough, or a French loaf. Avoid bread that’s too soft and sweet.
How do I keep stuffing from being too salty?
Use low-sodium stock and taste before adding extra salt — bacon already provides plenty.
What to Serve With This Stuffing
This stuffing pairs beautifully with:
- Roast Turkey with homemade tomato sauce base
- Mashed Potatoes with butter and cream
- Homemade Hollandaise drizzled over roasted vegetables
- Crispy Brussels sprouts or Pommes Parisiennes
For a holiday feast, serve it alongside gratin dauphinois or chicken piccata if you’re preparing a smaller poultry option.
Conclusion
This stuffing recipe is everything a Canadian or American holiday meal needs: balanced, flavorful, and versatile. With the right ratio of bread to bacon, enough stock to keep things moist, and fresh herbs for aroma, it comes out perfectly golden every time.
Whether you bake it on its own or tuck it into a turkey, this stuffing will quickly become a family favorite — and it’s easy to customize with regional twists like cornbread in the South or sourdough in Quebec.
Classic Bread Stuffing with Bacon and Herbs (Perfect for Turkey or on Its Own)
Ingredients
Base
- 200 g 7–8 slices of stale or lightly toasted white bread, cut into cubes
- 100 –120 g bacon about 4 slices, diced
Aromatics
- 2 medium onions finely chopped
- 2 cloves garlic minced
- 2 stalks celery diced (optional but recommended)
Binding
- 2 large eggs beaten
- 200 –250 ml ¾–1 cup chicken or turkey stock
Herbs & Seasoning
- 1 tbsp fresh parsley chopped
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 1 tsp dried sage or 1 tbsp fresh, chopped
- Salt and pepper to taste
To Finish
- 1 tbsp butter for greasing the dish
- Extra parsley for garnish
Instructions
Prepare the Bread
- Cut bread into cubes and spread on a baking sheet. Toast lightly in a 150°C (300°F) oven for 10–15 minutes, until dry but not browned.
Cook the Bacon and Vegetables
- Heat a skillet over medium heat. Cook bacon until fat is rendered and edges are lightly crisp. Remove excess grease, leaving about 1 tbsp in the pan.
- Add onions and celery, cooking until softened and lightly golden (6–8 minutes). Stir in garlic and cook another 30 seconds. Remove from heat.
Mix the Base
- Place toasted bread cubes in a large bowl. Add bacon and vegetable mixture. Sprinkle with thyme, sage, and parsley. Season lightly with salt and pepper (remember the bacon is salty).
Add Eggs and Stock
- Whisk eggs with ¾ cup stock. Pour over bread mixture and toss gently until cubes are moistened but still hold their shape. Add more stock if mixture looks dry.
Bake
- Transfer to a buttered baking dish. Cover with foil and bake at 175°C (350°F) for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden and slightly crisp.
Serve
- Garnish with fresh parsley and serve hot as a side dish or alongside roasted turkey or chicken.
Video
Notes
Substitutions
- Bread – Use sourdough, multigrain, or even cornbread for different textures.
- Bacon – Replace with pancetta, sausage, or keep it vegetarian by omitting meat and adding mushrooms.
- Stock – Chicken, turkey, or vegetable stock all work well.
- Gluten-free – Use gluten-free bread cubes.
- Herbs – Rosemary or marjoram can replace thyme or sage.
FAQ
Can I stuff this inside the turkey?Yes, but make sure the stuffing reaches 74°C (165°F) for food safety. If you want crisp edges, bake it separately in a dish. Can I freeze stuffing?
Yes. Bake it, cool completely, then freeze in portions. Reheat covered in the oven with a splash of stock. What’s the best bread for stuffing?
A neutral, slightly firm bread like white sandwich bread, sourdough, or a French loaf. Avoid bread that’s too soft and sweet. How do I keep stuffing from being too salty?
Use low-sodium stock and taste before adding extra salt — bacon already provides plenty.
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