Source: Grandma
Notes: I've done this a couple times. Not always the exact same mostly because I forgot a step because I didn't have it written down.
Serves: As listed a healthy amount of stuff that will fit a 13x9 pyrex dish or equivalent.
Ingredients: <the ingredients provided generally in the order they are used, including any prep>
- 1 package pepperidge farm classic herb stuff mix (blue label)
- half pound bacon, diced medium
- 2 medium onions, diced medium
- one small can or half a 12 oz can canned mushrooms, diced medium
- 2 cups stock, warmed
- 1-2 eggs
- Cook the bacon on medium heat in a large skillet. You don't want this to cook too fast cause you want a good amount of the fat to render
- With a slotted spoon remove the bacon to a paper town lined plate
- You should have a few tbsp of bacon fat left
- Thrown in the onions and cook them to translucent
- About half way through the onion cooking add them mushrooms
- In a large bowl, put in the stuffing mix, add the vegetables from the pan, drained bacon, and the stock
- Mix till well combined, the stuff should be moist like beach sand near the water but it won't be wet.
- Beat the eggs and add them to the mixture and combine everything
- Spoon the mixture into a greased (or pam sprayed) 13x9 pyrex dish. You can also use a disposable foil pan but it may be a bitter browner when complete. If you want to keep the top more moist than crisp, cover it for part or all of the cooking time.
- Bake in a 350 oven for 35-40 mins
Variations:
- You can divide up the veg into a mixture. Instead of onions I imagine you could use leeks or shallots. You can replace some of the onion with celery.
Log:
- First Made: Thanksgiving several years ago
- Last Made: Thanksgiving 2025
Tags:
- Meal: Side
- Special: Holiday
- Sidebar:
- Source: Grandma
Version: Version 1.3
