SEARCH WEBSITE

Return to main menu
Foodservice Jones Market

Bacon Walnut Ciabatta Stuffing

Bacon Walnut Ciabatta Stuffing Recipe
FIND PRODUCT NEAR YOU

0 Reviews

SERVINGS

4

PREP TIME

20 min

TOTAL TIME

55 min

GLUTEN FREE

NO

Ciabatta and Jones Dry Aged Cherrywood Smoked Bacon make a world of difference in this sensational side dish.

This recipe is made with Jones Dry Aged Bacon.

8oz_HickoryBacon (554x429)
ingredients
1 (8 oz) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon, cut into 1/4 inch slices
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
1 cup walnuts, chopped
1/4 cup fresh sage, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 loaf ciabatta bread (about 1 lb), cut into 1/2 inch cubes
1 cup low-sodium chicken broth
2 eggs, lightly beaten
DIRECTIONS
Preheat oven to 350°F.

In large skillet over medium heat, fry bacon until just golden. Remove bacon to large mixing bowl; set aside.

Add onion and carrots to same skillet and cook, stirring occasionally, until onions are translucent and carrot is tender, about 8-10 minutes.

Add walnuts, sage and garlic; stir well. Cook 1-2 minutes, until fragrant. Transfer mixture to mixing bowl with bacon and stir well. Add salt and pepper; stir well. Add bread cubes and stir to combine.

Pour chicken broth into mixing bowl and toss to combine. Bread should be lightly moistened. Add eggs; stir well. Transfer mixture to 9x13-inch glass baking dish.

Cover with foil and bake 30 minutes. Uncover and broil 4-6 minutes, until bread cubes are golden.

Similar Bacon Recipes

BBQ Bacon Calico Beans
BBQ Bacon Calico Beans
Soft Pretzel and Bacon Stuffing with Mustard and Beer
Soft Pretzel and Bacon Stuffing with Mustard and Beer
Savory Parmesan Spaghetti Squash with Bacon
Savory Parmesan Spaghetti Squash with Bacon
FIND MORE RECIPES

Ratings & Reviews

Let us know what you think. Did you make any changes?
Will you make it again?

WRITE A REVIEW

Ingredients

1 (8 oz) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon, cut into 1/4 inch slices
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
1 cup walnuts, chopped
1/4 cup fresh sage, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 loaf ciabatta bread (about 1 lb), cut into 1/2 inch cubes
1 cup low-sodium chicken broth
2 eggs, lightly beaten

Directions

Preheat oven to 350°F.

In large skillet over medium heat, fry bacon until just golden. Remove bacon to large mixing bowl; set aside.

Add onion and carrots to same skillet and cook, stirring occasionally, until onions are translucent and carrot is tender, about 8-10 minutes.

Add walnuts, sage and garlic; stir well. Cook 1-2 minutes, until fragrant. Transfer mixture to mixing bowl with bacon and stir well. Add salt and pepper; stir well. Add bread cubes and stir to combine.

Pour chicken broth into mixing bowl and toss to combine. Bread should be lightly moistened. Add eggs; stir well. Transfer mixture to 9x13-inch glass baking dish.

Cover with foil and bake 30 minutes. Uncover and broil 4-6 minutes, until bread cubes are golden.
Scroll top