Living in LA you can just imagine how many options there are for a healthy, vegetarian, or worse, vegan meal at Thanksgiving. Well I haven’t been fully submerged into that part of the LA lifestyle so I’m happy to share my yummiest most savory recipe for Thanksgiving. It’s not healthy, and it’s not fat-free. But it is delicious and quickly becoming a family favorite. I served it at Friendsgiving hosted by my girls Erin Ziering and Veena Crownholm from The Millennial Mamas and I will be making it again (per my hubby’s request) for our family Thanksgiving Dinner.
This was a pretty simple recipe and honestly I feel like you can’t go wrong with stuffing ingredients. You can add or takeaway as desired and still end up with a really good dish. Try my Sage Bacon Stuffing version first though because it might be exactly what you’re looking for.
Sage Bacon Stuffing
1 tbsp minced garlic
1/2 cup onion, finely chopped
3 strips organic or free-range smoked bacon, chopped
1 tbsp. olive oil
1/2 cup butter
1 cup fresh white breadcrumbs
1/2 cup finely chopped fresh sage
4 cups of warm water
Salt and pepper
a little fresh parsley, chopped
1/4 cup shredded parmesean (optional)
1. Sautee the onion, garlic, butter and bacon in the oil in a saucepan on medium heat until the bacon is just beginning to brown.
2. Add the butter, and sage and water. Season well and let mixture boil for 3 minutes.
3. Place breadcrumbs in a large bowl and pour bacon mixture over. Then gently mix together.
4. Pour stuffing into a casserole dish.
5. Bake in the oven at 350 degrees F for approximately 20 minutes, or until the stuffing is golden brown and firm to touch. Scatter the chopped fresh parsley over the stuffing just before serving it.
6. If you wish, you can also sprinkle the top with a little cheese (of your choice) and put it back in the oven for 5 minutes until the cheese is melted.