Bacon Bourbon Pecan Stuffing: The Show-Stopping Side Dish You NEED

Hey there, friend! Isla here, from my cozy kitchen to yours. Let’s be real for a second: when it comes to holiday meals, the turkey might be the official guest of honor, but we all know the real star of the show is the stuffing. Am I right? That glorious, savory, carb-loaded pan of comfort is what we all secretly save room for. But what if I told you we could take that beloved classic and crank its flavor dial all the way up to eleven? Enter my Bacon Bourbon Pecan Stuffing.

This isn’t just any stuffing. This is the stuffing that makes people’s eyes light up. It’s the one that gets whispered about after the first bite. It’s a Southern-inspired dream with serious sweet-savory swagger, where crispy bacon, buttery pecans, and a generous splash of bourbon come together to create something truly magical. It’s rich, golden, and has a smoky depth with a caramelized finish that is simply unforgettable. Consider this your official permission slip to make a side dish that’s bold, unapologetically delicious, and ready to completely steal the spotlight from the bird.

Bacon Bourbon Pecan Stuffing

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• Author: islamerrick
• Total Time: 1 hour 5 mins

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Description

This Bacon Bourbon Pecan Stuffing is a Southern-inspired side dish with sweet-savory swagger. Crispy bacon, buttery pecans, and a splash of bourbon take classic stuffing to the next level, adding bold, smoky depth with a caramelized finish. It’s rich, golden, and guaranteed to be the dish everyone talks about—even more than the turkey.

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Ingredients

Scale 1x2x3x

1 lb crusty bread, cubed (day-old or toasted)

6 slices thick-cut bacon, chopped

1 small onion, diced

2 celery stalks, diced

2 cloves garlic, minced

½ cup chopped pecans

¼ cup bourbon

2 cups chicken or turkey broth

2 tbsp butter

1 tbsp chopped fresh sage (or 1 tsp dried)

Salt & pepper to taste

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a skillet, cook bacon until crispy. Remove and set aside, leaving 1 tbsp bacon fat in the pan.

Sauté onion, celery, and garlic in bacon fat until soft (about 5 mins). Stir in pecans and cook 1 more minute.

Deglaze with bourbon and let it simmer for 1–2 mins to cook off alcohol.

In a large bowl, combine bread cubes, sautéed mixture, bacon, broth, butter, sage, salt, and pepper. Toss until well mixed and slightly moist.

Transfer to baking dish. Cover with foil and bake 30 mins, then uncover and bake another 15–20 mins until golden and crisp on top.

• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Dinner

Nutrition

• Calories: 320
• Carbohydrates: 30g
• Protein: 8g

A Kitchen Memory: Where It All Began

This recipe didn’t just appear out of thin air. It was born from a happy, slightly chaotic accident in my grandma’s kitchen. Picture this: I’m about fourteen, “helping” her prep for our big family Thanksgiving. Her classic stuffing was a thing of beauty—simple, herby, perfect. But this particular year, my Uncle Leo, the family maverick, showed up with a bottle of “the good bourbon” and a wild idea.

While my grandma was distracted with the pies, he winked at me and tipped a glug of that amber liquid right into the stuffing bowl. My eyes went wide. Then, because we were already breaking the rules, we decided to crumble in some leftover bacon from breakfast and a handful of toasted pecans from the pantry. The result? Pure, unplanned magic. That year, no one talked about the turkey. They just kept asking, “What did you do to the stuffing?!” It was the moment I truly learned that the best recipes often come from a little bit of courage and a whole lot of fun. This Bacon Bourbon Pecan Stuffing is my love letter to that day.

Gather Your Flavor Crew: The Ingredients

This is where the party starts! Every ingredient here plays a crucial role in building those deep, complex layers of flavor. Don’t worry, I’ve got plenty of substitutions and chef-y insights for you, because life (and grocery stores) can be unpredictable!

• 1 lb crusty bread, cubed (day-old or toasted): This is our foundation! A sturdy, crusty loaf like sourdough or a rustic French bread holds its shape and soaks up all that glorious broth and bourbon without turning to mush. Chef’s Tip: If your bread is fresh, spread the cubes on a baking sheet and toast them at 300°F for 10-15 minutes to dry them out. It’s a game-changer for texture!
• 6 slices thick-cut bacon, chopped: Our salty, smoky, crispy superstar. Thick-cut gives you those meaty, substantial bites. Substitution: For a different twist, try using pancetta! If you need it to be pork-free, a smoky tempeh bacon can work in a pinch.
• 1 small onion, diced & 2 celery stalks, diced: The classic “aromatics” duo. They create the savory-sweet flavor base that makes stuffing so irresistibly comforting.
• 2 cloves garlic, minced: Because a little garlic makes everything better. It adds a subtle, warm depth that ties everything together.
• ½ cup chopped pecans: These bring a wonderful buttery crunch and a toasty, rich flavor that pairs perfectly with the bourbon. Substitution: Walnuts are a fantastic alternative if that’s what you have on hand!
• ¼ cup bourbon: Don’t be shy! This is the secret weapon. The bourbon adds a warm, caramel-like sweetness and incredible depth. Insight: The alcohol cooks off, leaving behind only its complex flavor. If you prefer not to use it, you can substitute with apple cider, but you’ll miss that unique boozy warmth.
• 2 cups chicken or turkey broth: This is what brings it all together and makes it moist and fluffy. Pro Tip: Use a low-sodium broth so you can control the salt level yourself!
• 2 tbsp butter: For that irreplaceable rich, silky finish. Because… butter.
• 1 tbsp chopped fresh sage (or 1 tsp dried): Sage is the quintessential stuffing herb. It’s earthy, slightly peppery, and smells like the holidays. Fresh is amazing, but dried works perfectly too!
• Salt & pepper to taste: The essential flavor finishers. Always season at the end, after you’ve added the broth, to get it just right.

Let’s Get Cooking: Your Step-by-Step Roadmap to Stuffing Glory

Ready to build this masterpiece? I’ll walk you through every single step. Put on some music, pour yourself a little glass of that bourbon (cook’s treat!), and let’s make some magic.

1. Preheat & Prep: First things first, get that oven heated to a cozy 350°F (175°C). This gives it plenty of time to come to the perfect temperature. Lightly grease your 9×13-inch baking dish with butter or a little cooking spray. Chef’s Hack: A well-greased dish means you’ll get those beautifully crispy, golden edges that everyone fights over!
2. Bacon Time! In a large skillet over medium heat, cook your chopped bacon until it’s wonderfully crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel. Here’s the golden rule: leave about 1 tablespoon of that liquid bacon gold (the fat) in the pan. We’re going to sauté our veggies in this for an insane amount of flavor. Trust me on this!
3. Sauté the Aromatics: To the bacon fat in the skillet, add your diced onion and celery. Sauté them for about 5 minutes, until they’ve softened and the onion becomes translucent. Now, stir in the minced garlic and chopped pecans and cook for just one more minute. You’ll smell the garlic and toasty nuts—it’s heavenly! Little Tip: Be careful not to burn the garlic. We’re just waking it up, not browning it!
4. The Bourbon Moment (My Favorite Part!): Now for the drama! Take your skillet off the heat for a second and pour in the ¼ cup of bourbon. It will sizzle and steam—that’s the flavor magic happening. Place it back on the heat and let it simmer for 1-2 minutes, using your spoon to scrape up any browned bits from the bottom of the pan. This is called deglazing, and it’s where we capture all those concentrated, delicious flavors. The alcohol will cook off, leaving behind its wonderful essence.
5. The Big Mix: In a large bowl—I’m talking the biggest one you have—combine your dry bread cubes, the sautéed veggie and pecan mixture, the crispy bacon, broth, butter, sage, and a good pinch of salt and pepper. Now, roll up your sleeves and toss it all together. Don’t over-mix! You just want everything to be evenly distributed and the bread to be slightly moistened. It should look like a beautiful, rustic pile of promise.
6. Bake to Perfection: Carefully transfer the mixture into your prepared baking dish and spread it out evenly. Now, here’s the key to the perfect texture: cover the dish with foil and bake for 30 minutes. This steams the stuffing, cooking it through and making it wonderfully tender. Then, remove the foil and bake for another 15-20 minutes, until the top is golden brown, crisp, and irresistible.

Plating Up & Serving with Style

When this beauty comes out of the oven, let it rest for just 5 minutes—this helps it set and makes it easier to serve. I love to transfer it to a beautiful, rustic platter and garnish it with a few extra fresh sage leaves and a sprinkle of leftover toasted pecans for that “chef’s kiss” presentation. This stuffing is the ultimate team player. It pairs phenomenally with roast turkey, honey-glazed ham, or even a hearty vegetarian main. It’s rich, so a little goes a long way, but let’s be honest… seconds are always encouraged.

Ride Your Own Flavor Wave: Recipe Variations

Feel like customizing? Go for it! This recipe is a fantastic canvas for your own creativity.

• Apple & Sausage Twist: Swap the bacon for a pound of breakfast sausage. When sautéing the onions and celery, add one diced apple (like Honeycrisp or Granny Smith) for a sweet and savory kick.
• Mushroom Lover’s Dream: For an earthy, umami bomb, replace the bacon with 8 oz of sautéed chopped cremini mushrooms. Use a smoky paprika to mimic that bacony depth.
• Spicy & Sweet: Add a kick by tossing in 1-2 chopped jalapeños (seeds removed for less heat) with the onions and celery. The spice plays so nicely with the bourbon’s sweetness.
• Gluten-Free & Vegan Friendly: Use your favorite gluten-free bread and vegetable broth. Swap the bacon for a smoky, store-bought vegan bacon or chickpeas, and use olive oil or vegan butter instead of dairy butter.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been my go-to for years, and it’s evolved in the best ways. One year, I was out of fresh sage and used fresh rosemary and thyme instead—it was a revelation! So don’t be afraid to play with your herbs. Another time, I accidentally used a seeded, grainy bread and ended up loving the extra texture. The best part about cooking is making a recipe your own.

I also have a funny confession: the first time I made this for a big friendsgiving, I was so nervous about the bourbon that I almost left it out. At the last second, I went for it. The result? My friend Mark, a self-proclaimed “stuffing connoisseur,” now texts me every November to ask if this is on the menu. That’s the power of a little culinary courage!

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so here are the answers to the most common ones!

• Can I make this stuffing ahead of time? Absolutely! You are a meal-prep genius. Assemble the entire stuffing the day before, cover it tightly with foil, and keep it in the fridge. When you’re ready, just pop it in the oven. You might need to add 5-10 minutes to the baking time since it’s going in cold.
• My stuffing turned out a bit dry. What happened? No worries, this is an easy fix! The bread can vary in how much liquid it absorbs. Next time, you can add an extra ¼ to ½ cup of broth. If it’s already baked, just drizzle a little warm broth over the top and give it a gentle stir before serving.
• Is it possible to make this without alcohol? Of course! The bourbon adds a unique depth, but you can substitute it with an equal amount of apple cider or even a rich beef broth. The flavor profile will be different, but it will still be delicious.
• Can I cook this inside the turkey? While you technically can, I don’t recommend it for this particular recipe. Baking it in a dish allows the top to get beautifully crispy and ensures it cooks evenly. Cooking stuffing inside a bird requires very careful temperature monitoring to ensure food safety, and you often lose that perfect texture contrast.

Nutritional Information*

*Please note: This is an estimated nutritional breakdown. Values can vary based on specific ingredients used.

Per Serving (yields 8 servings):
Calories: ~320 | Protein: 8g | Carbohydrates: 30g | Fat: 18g

Prep time: 20 mins | Cook time: 45 mins | Total time: 1 hour 5 mins

There you have it! My heart and soul in a baking dish. This Bacon Bourbon Pecan Stuffing is more than a recipe; it’s an experience. It’s smoky, nutty, a little boozy, and totally unforgettable. I hope it brings as much joy and flavor to your table as it has to mine.

If you make it (and I really hope you do!), I’d be absolutely thrilled to see your creation! Tag me @BiteTide on Instagram or Pinterest so I can share in your kitchen victory. Now, go forth and bake something amazing!

With love and a full spoon,
Isla 💛