Bacon-Studded Thanksgiving Stuffing

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Place the bacon in a large skillet over medium-high heat. Cook until done but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, keeping the bacon drippings in the skillet.

3. 3

   Melt the butter in a separate skillet over medium-high heat; cook the onion and celery until softened, about 5 minutes. Stir the cooked bacon and poultry seasoning into the onion mixture, then transfer to a large bowl.

4. 4

   Mix the torn bread pieces into the bacon-onion mixture in the bowl; gently fold in the eggs. Spoon the bread mixture into muffin cups.

5. 5

   Bake in the preheated oven until the tops are crispy, about 25 minutes.

• Calories 372.17 kcal Moderate
• Protein 11.5 g Good Source
• Carbs 52.87 g Moderate
• Total Fat 12.71 g Moderate
• Saturated Fat 6.42 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 50.07 mg Moderate
• Sodium 555.16 mg High
• Fiber 3.69 g Moderate
• Sugar 5.34 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 236.43 mg Moderate
• Iron 4.47 mg Good Source
• Potassium 242.51 mg Low Source
• Vitamin A 30.0 mcg_rae Low Source
• Vitamin C 6.2 mg Low Source
• Vitamin D 0.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅