Buttery Lobster and Jones Bacon Stuffing
|1 (8 oz) package||
Dry Aged Cherrywood Smoked Bacon, cut into 1/4 inch slices
Large Yellow Onion, diced
Sesame Semolina Bread (about 1 pound), cut into 1/2-inch cubes
Cooked Lobster Meat
Low-Sodium Chicken Broth
Ground Black Pepper
Eggs, lightly beaten
Unsalted Butter, cut into pieces
Preheat oven to 350°F. In large skillet set over medium heat, cook bacon until just golden. Remove bacon to large mixing bowl.
In same skillet, add onion and cook, stirring occasionally, until onions are translucent, about 8-10 minutes. Add garlic and stir well. Cook 1-2 minutes, until fragrant. Transfer mixture to mixing bowl with bacon. Add bread cubes and lobster and toss to combine.
Drizzle chicken stock into mixing bowl and stir well. Bread should be lightly moistened. Season with salt and pepper, and stir in eggs until well combined. Transfer to buttered 9×13-inch glass baking dish. Top with pieces of butter all over.
Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more, until golden brown.
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