Smokey Bacon-Biscuit Dressing

I wanted to include this recipe as it turned out so well, you need to try it. It is almost a comfort food in my book

12 biscuits, cut into 1 1/2-inch cubes
1 lb. bacon, cooked & chopped with 3 Tbsp. fat reserved.
2 small or 1 large yellow onion, diced
5 celery stalks, diced
8 oz. sliced button mushrooms
1/4 cup chopped parsley (flat or curley is fine)
2 Tbsp. fresh sage
2 Tbsp. fresh thyme
6 cups chicken stock (one large can at grocery store)

Preheat oven to 350, and put cubed biscuits on a baking sheet in the oven to toast for 25 to 30 minutes. Pull biscuits out of oven to cool.

Place 3 Tbsp reserved bacon fat in pan on stove over medium heat and add onion. Saute for about ten minutes, then add celery, mushrooms, parsley, sage and thyme. Cook this mixture for about five minutes. Transfer sauteed mixture to a large bowl and add the bacon, then season with salt and pepper to taste. Add biscuits and stock, stir to combine. I cover and place in the refridgerator overnight to make sure the biscuits have soaked up all the stock.

Preheat oven to 375 and transfer dressing to a baking dish. Cover with foil and bake for 30 minutes, then remove foil and bake until dressing is lightly browned, about 30 more minutes. Serves around 10. Enjoy!


  1. Sounds wonderfully rich and scrumptious. I will have to try this next weekend.

  2. Is bacon in dressing at all rare? It's what we ate when I was growing up, but I don't see that many recipes for it.
    I usually see sausage or oysters or whatever.

    My aunt used this type of recipe (no mushrooms and regular bread). But she insisted on giblets. I tried to leave the giblets out once and my uncle caught me.