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Buttery Lobster and Jones Bacon Stuffing Recipe
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Buttery Lobster and Bacon Stuffing

SERVINGS

8

PREP TIME

25 min

TOTAL TIME

70 min

GLUTEN FREE

NO

8 oz CW Bacon

This recipe is made with Jones ​Cherrywood Smoked Dry Aged Bacon.

FIND PRODUCT NEAR YOU

You may have heard of oyster stuffing. This one uses an even more delectable sea creature for flavor that takes center stage.

 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients
1 (8 oz) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon, cut into 1/4 inch slices
1 large yellow onion, diced
2 cloves garlic, minced
1 loaf sesame semolina bread (about 1 pound), cut into 1/2-inch cubes
7 oz cooked lobster meat
1 cup low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 eggs, lightly beaten
1/4 cup unsalted butter, cut into pieces
DIRECTIONS
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 9x13-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.

Ingredients

Directions
1 (8 oz) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon, cut into 1/4 inch slices
1 large yellow onion, diced
2 cloves garlic, minced
1 loaf sesame semolina bread (about 1 pound), cut into 1/2-inch cubes
7 oz cooked lobster meat
1 cup low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 eggs, lightly beaten
1/4 cup 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 9x13-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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