My Stuffing Recipe – Bacon Sage Whole Wheat Stuffing

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I mentioned in my Post Thanksgiviing Wrap Up that I was surprised at how much I enjoyed the stuffing I made this year. I made it the same way I always make my stuffing, the only difference was that I used whole wheat bread instead of white bread. And it wasn’t just any whole wheat bread – the hubby had ground the wheat so the flour was about as fresh as it could be. I generally don’t care for wheat bread so I wasn’t expecting to like the stuffing but I ended up eating two servings! I promised to share my recipe and that’s what I’m doing today. I know some people make turkey for Christmas dinner. It would also be good stuffed in a chicken. I really pumped up the flavor with one of my monthly samples from Dove Olive Oil as part of my review program with them – the flavor they sent me for November was Wild Mushroom and Sage and I added some to the stuffing and it provided some additional richness and flavor. While not necessary to make the stuffing it does add to the recipe


Bacon Sage Whole Wheat Stuffing 

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Makes enough to stuff a 12lb turkey and fill an 8 x 8 baking dish

2 loaves of homemade whole wheat bread – allowed to sit out to dry
1 pound of bacon
1 quart of chicken or turkey stock
2 small onions
4 eggs
2 TBS dried sage
2 bay leaves
1/4 cup Wild Mushroom and Sage Olive Oil optional


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Heat the stock with the dried sage and bay leaves to a boil. Reduce to a simmer and keep cooking while you prepare the other ingredients.

Cut the bread into cubes and set aside.

Cut the bacon into small pieces and fry.

Strain the bacon fat through cheesecloth and reserve
Cut the onions into small pieces.

Fry the onions in the bacon fat until soft and translucent. Remove from heat and reserve onions and fat.
Add the bread cubes to a large bowl or pot.

Add the bacon, the onions in bacon fat and mix well.


Add the 4 eggs and mix well.
Add the stock and mix well.
If using add the Mushroom and sage olive oil and mix well.
Stuff the bird and place the rest in a greased baking pan.


I also rubbed a bit of the oil on the outside of the turkey.


The stuffing in the baking dish came out beautifully; crispy on top and soft and fluffy in the center.


It was so good. As I mentioned when I first tasted it I was shocked at how much I loved it. It was a little sweet from the whole wheat bread, smokey from the bacon and then the sage came through to bring it all together. I’ll be making it this way going forward. Live and learn.


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