Smokey Bacon-biscuit Dressing

By ghinman

Ingredients

• 12 , 4" cream biscuits, cut into 1 1/2" cubes
• 1 lb. sliced, smokey bacon, cut into 1" pieces
• 2 yellow onions, diced
• 5 celery stalks, diced
• 8 oz. white, button mushrooms, brushed clean and sliced
• 1/4 cup chopped, fresh, flat-leaf parsley
• 2 Tbs. chopped fresh sage
• 2 Tbs. chopped fresh thyme
• Salt and freshly ground, black pepper, to taste
• 5 cups chicken stock

Preparation

Step 1

Position rack in the lower third of oven, preheat to 350 degrees.

Spread biscuits out on baking sheet. Toast until lightly browned, 25-30 min. Set aside. Increase oven temp. to 375 degrees.

In deep saute pan over medium-high heat, cook bacon until crisp, 7-9 min. Drain on paper towels. Pour off all but 3 Tbs. fat from pan. Set pan over medium heat, add onions. Cook, stirring occasionally, until onions are soft, about 10 min. Add celery, mushrooms, parsley, sage and thyme; cook until celery is soft, about 5 min. Transfer onion mixture to large bowl. Add bacon to bowl; season with salt and pepper. Add biscuits and stock; stir to combine.

Transfer dressing to baking dish. Cover with foil; bake 30 min. Remove foil; bake until dressing is lightly browned; 20 min. more.