Thanksgiving is just two days away, and I don’t know about you, but it feels like the holiday has really snuck up on us this year! If that’s the case for you too, maybe you’re still finalizing your menu. Side dishes are the real heroes of Thanksgiving dinner, and dressing or stuffing is my absolute favorite. I have several recipes on my site already, like cornbread sausage dressing and pretzel bread dressing. But because it is my favorite side dish, this year I’m bringing you bacon sourdough dressing. With crispy bacon, tangy sourdough bread, mushrooms, celery, lots of fresh herbs, and a healthy sprinkle of parmesan cheese, it’s one side dish that you’ll definitely want seconds of.
The first step you’re going to take in this sourdough dressing recipe is crisping up your bacon. After draining some of the bacon grease, cook the celery, onions, garlic, and mushrooms in the remaining bacon grease. That bacon flavor is going to be spread throughout the entire dish! After transferring to a bowl, add your bread, chicken broth, herbs, and parmesan cheese. Finally, bake your dressing until it’s crispy on top and nice and soft on the inside. One thing that I love about dressing is that the cooking time is very forgiving. If you’ve got something else in the oven that requires a different temperature, this dressing will be just fine. While I recommend 350 degrees for the cooking time below, you can definitely be flexible there. Just keep an eye on it and when it’s golden brown on top, take it out and take a bite!
I used dried herbs in this recipe but fresh sage and thyme would also be delicious. This dressing smells so good as it cooks: the bacon, herbs, and bread come together for a dish that’s just perfect for fall. This recipe is incredibly easy to make and you can use homemade or store-bought sourdough. Whether you are entertaining at home or signed up to bring a side dish somewhere else, this dressing recipe is the one you need to make!
- 1 lb. bacon, cubed
- ½ large yellow onion or one small yellow onion, diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 8 oz. mushrooms, chopped
- 1 loaf sourdough bread, cubed (about 8-10 cups of bread)
- 2-3 cups chicken or turkey broth
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. thyme
- 1 tsp. sage
- 1½ cups Parmesan cheese
- Preheat oven to 350 degrees Fahrenheit.
- Place the bacon in a large skillet and cook until crispy and browned. Drain all but 3 tbsp. of the bacon grease.
- Add the onion, celery, garlic, and mushrooms to the skillet and cook until the mushrooms have released their liquid and onions are translucent and fragrant.
- Place the cubed bread in a large bowl and transfer the bacon and celery mixture to the bowl as well. Mix to combine. Then add salt, pepper, sage, and thyme and mix again.
- Pour the chicken broth over the bread and mix to combine. Fold in the Parmesan cheese. Transfer to a 9 x 13 baking dish.
- Bake for 30 minutes until golden brown on top.
- Enjoy!
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