Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary

40 mins
31 mins
15 mins
1 hr 26 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Heat a large skillet over medium heat. Cook the bacon in hot skillet about 10 minutes or until brown and crispy, turning once. Remove and drain bacon on paper towels. Reserve 1 tablespoon of the bacon drippings in skillet. Add onions. Reduce heat to medium-low. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Remove from heat.

  • Chop the bacon. In a medium bowl combine the bacon, caramelized onions, bread cubes, broth, egg product, 2 tablespoons parsley, and the pepper. Stir gently to combine. Divide dressing mixture among four individual 12- to 14-ounce casserole dishes; set aside.

  • In the same skillet cook the chicken in hot oil over medium heat about 5 minutes or until browned, turning once. Place one chicken thigh on dressing mixture in each casserole. Bake, uncovered, for 15 to 20 minutes or until an instant-read thermometer inserted in stuffing registers 165°F. Before serving, sprinkle with additional parsley.


To dry bread cubes, spread them in an even layer in a 15x10x1-inch baking pan. Bake in a 300°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

288 calories; fat 9g; cholesterol 110mg; saturated fat 2g; carbohydrates 21g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 28g; vitamin a 457.9IU; vitamin c 12.8mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 6.7mg; vitamin b6 0.7mg; folate 47.6mcg; vitamin b12 1mcg; sodium 357mg; potassium 520mg; calcium 50mg; iron 2.3mg.