Christmas Stuffing with Bacon Recipe

Name: Christmas Stuffing with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces; 4 1/2 cups low-salt chicken broth; 3 tablespoons chopped fresh thyme; 1 1/4 cups short-grain brown rice; 1 1/4 cups wild rice; 2 tablespoons unsalted butter, at room temperature; 2 tablespoons extra-virgin olive oil; One 14-ounce bag frozen pearl onions, thawed; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 12 ounces (3 large) portobello mushrooms, shredded or thinly sliced; 8 ounces Brussels sprouts, trimmed and thinly sliced; 1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional

Servings: persons

8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
4 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag frozen pearl onions, thawed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional

1
Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes.
2
Using a slotted spoon, drain the bacon on paper towels.
3
For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat.
4
Add the brown and wild rice.
5
Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes.
6
Turn off the heat and allow the rice to stand for 10 minutes.
7
Fluff with a fork.
8
For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat.
9
Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
10
Cook, stirring occasionally until light golden, about 5 minutes.
11
Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper.
12
Cook until softened, about 8 minutes.
13
Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
14
Cook for 5 minutes.
15
Transfer the vegetable mixture to the saucepan of cooked rice.
16
Add the hazelnuts and cooked bacon.
17
Toss until all the ingredients are mixed.
18
Transfer to a large bowl and serve.

1315

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces, 4 1/2 cups low-salt chicken broth, 3 tablespoons chopped fresh thyme, 1 1/4 cups short-grain brown rice, and more.

Yes, Christmas Stuffing with Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Christmas Stuffing with Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions