1 large loaf sourdough bread (about 1 1/4 lbs.), cut into 1/2″ cubes
2 tbsp. olive oil
1 lb. bacon, chopped
3 celery stalks, halved lengthwise and sliced
1 medium onion, chopped
1 tbsp. Buttery Steakhouse Seasoning
1 cup grated parmesan cheese
2 eggs, lightly beaten
3 cups low-sodium chicken broth
Step 1
Pre-heat oven to 350°F.
Step 2
Spread the bread evenly on a large baking sheet and bake 10-12 minutes until bread is dried out and is golden brown. Remove and let cool.
Step 3
Increase heat to 375°F.
Step 4
Cook the bacon over medium-high heat, stirring occasionally, until crisp, about 10-12 minutes. Remove bacon and place on paper-towel lined plate. Remove all but 1 tbsp. of bacon fat from skillet.
Step 5
Add olive oil, Buttery Steakhouse Seasoning, celery, and onion to skillet and cook until translucent and tender. Remove and let cool.
Step 6
Place bread into a large mixing bowl, then add celery/onion mixture, chicken stock, eggs, bacon, and Parmesan cheese. Stir gently until combined.
Step 7
Divide stuffing mixture evenly into greased muffin tin. Cover with foil.
Step 8
Bake for 30 minutes, remove foil and bake uncovered for 15 minutes or until tops are golden brown. Serve and enjoy!
Smoky mesquite with sea salt & pepper
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