Thanksgiving Stuffing is made by sautéing onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft. In a huge bowl (or the nearest thing you’ve got–I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans. Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as “stuffing.” HINT: There’s no good way to mix this stuffing without using your hands, so just dive in and do it. When combined, stuff bird or place in separate large baking dish(es). Bake at 350 for at least 45 minutes–longer if you prefer a dark crust on your stuffing.
Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.
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