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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Bacon-Date Stuffing

Makes: 8 to 10 servings
Serving size: 1/2cup Yield: 6 cups
Prep 25 mins Bake 325°F 40 mins Cook 10 mins
Bacon-Date Stuffing
Ingredients
  • 8  slices  bacon, chopped
  • 2  stalks  celery, finely chopped
  • 1  medium onion, chopped
  • 3/4  cup  snipped pitted whole dates
  • 1  tablespoon  snipped fresh thyme
  • 1  clove garlic, minced
  • 4  cups  dry cubes Hawaiian sweet bread
  • 1 - 1 1/3  cups  turkey or chicken broth
Directions

1. Preheat oven to 325 degrees F. In a large skillet, cook bacon until crisp. Use a slotted spoon to transfer to paper towels to drain. Pour off all but 1 Tbsp. of drippings. Add celery and onion to skillet. Cook 5 minutes or until tender. Stir in dates, thyme, and garlic. In a large bowl combine bread cubes, date mixture, and bacon. Drizzle with enough broth to moisten, tossing to combine. Place in a 2-quart baking dish. Bake, uncovered, 40 minutes or until the top is brown.

From the Test Kitchen
  • To make dry bread cubes, cut bread into 1/2-inch cubes. (6 to 7 bread slices will yield 4 cups bread cubes.) Spread cubes in a 15x10x1-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.
Nutrition Facts (Bacon-Date Stuffing)
  • Servings Per Recipe 8,
  • cal. (kcal) 175,
  • Fat, total (g) 7,
  • chol. (mg) 20,
  • sat. fat (g) 3,
  • carb. (g) 24,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 15,
  • pro. (g) 6,
  • vit. A (IU) 49,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 354,
  • Potassium (mg) 205,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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