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Bacon wrapped stuffing roll with a crisp golden exterior

Bacon-Wrapped Stuffing Roll

A savory bacon wrapped stuffing roll made with day-old bread, onion, celery, butter, chicken broth, eggs, and aromatic herbs under a crisp bacon lattice.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: holiday, Side Dish
Calories: 420
Ingredients Method Notes

Ingredients
  

12 slices thick-cut bacon
12 cups day-old bread Cut into 1-inch cubes; white, sourdough, or a mixture
1 cup unsalted butter Melted
1 large yellow onion Finely diced
1 cup celery Finely diced
4 large eggs Beaten
2 cups chicken broth Low-sodium
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary Crumbled
1 teaspoon salt Plus more to taste
½ teaspoon black pepper
¼ teaspoon ground nutmeg

Method
 

  1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. Arrange six bacon slices vertically and six slices horizontally to create a woven lattice measuring approximately 12 inches square. Allow the slices to overlap slightly where they cross.
  3. Place the melted butter in a large skillet over medium heat. Add the diced onion and celery. Cook for 5–7 minutes, stirring frequently, until softened and translucent but not browned. Remove from the heat and cool slightly.
  4. Place the bread cubes in a very large bowl. Pour the butter, onion, and celery mixture over the bread. In a separate bowl, whisk together the eggs, chicken broth, sage, thyme, rosemary, salt, black pepper, and nutmeg. Pour the liquid evenly over the bread and toss gently until moistened but not soggy.
  5. Allow the stuffing mixture to rest for 5 minutes so the bread can absorb the liquid.
  6. Transfer the stuffing mixture to the center of the bacon lattice. Shape it into a firm log measuring approximately 10–12 inches long and 4 inches wide.
  7. Lift the edges of the bacon lattice over the stuffing. Tuck in the ends and close any gaps so the filling is completely covered.
  8. Place the wrapped roll seam-side down on the prepared baking sheet. Bake for 45–55 minutes, until the bacon is deeply browned and the center of the stuffing reaches 165°F (74°C). If the bacon browns too quickly, loosely cover the roll with aluminum foil.
  9. Remove the roll from the oven and allow it to rest briefly. Slice it into rounds approximately 1 inch thick and serve warm.

Notes

Use day-old or slightly dried bread so it absorbs the liquid without becoming mushy. Allow the stuffing to rest before shaping. If it feels loose, rest it for another 10 minutes. If it feels too wet, add more bread cubes. Check the center with an instant-read thermometer and make sure it reaches 165°F (74°C).