Smoky Bacon and Prosciutto Biscuit Stuffing/Dressing

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Photo is from the Williams-Sonoma web-site

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The newest recipe to add to my recipe box is this yummy, yummy stuffing/dressing that my daughter, Lauren and her hubby, Dawson prepared last year when we visited them for Thanksgiving in Tennessee.  It is different than any other stuffing/dressing recipe that I’ve ever made because it calls for biscuits!  It is adapted from a recipe once posted on the Williams-Sonoma web-site. If you haven’t already seen it, here it is for you. Lauren is turning into quite the gourmand, trying many new recipes, including this stuffing/dressing side dish for the holidays.  I highly recommend this dish!

Smokey Bacon – Proscuitto Biscuit Dressing (Williams-Sonoma adaptation)

Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
1 lb. sliced smoky bacon, cut into 1-inch pieces
4 thinly sliced prosciutto, minced into small pieces (our addition)
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 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 cloves of garlic, minced (our addition)
Salt and freshly ground pepper, to taste
5 cups chicken stock
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Position a rack in the lower third of an oven and preheat to 350°F.
Spread the biscuits out on a baking sheet.
Toast in the oven until lightly browned, 25 to 30 minutes. Set aside.
Increase the oven temperature to 375°F.
In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes.
Add the minced prosciutto and cook for one more minute or so.
Transfer to paper towels to drain.
Pour off all but 3 Tbs. of the fat from the pan.
Set the pan over medium heat and add the onions.
Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes.
Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes.
Add the garlic and cook for a few more minutes
Transfer the onion mixture to a large bowl.
Add the bacon to the bowl and season with salt and pepper.
Add the biscuits and stock and stir to combine.
Transfer the dressing to a baking dish and cover with aluminum foil.
Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more.

Thanks Lauren and Dawson for the recipe!!!  ;-D


Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

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Comments

  1. This is very different.. Cream biscuits? Is that just regular buttermilk biscuits? Another new one to try!.

  2. ooh. sounds really good!

  3. It sounds wonderful Roz! Bacon and prosciutto it’s got to be great – will have to try this one.

  4. Well, if you’re going to put bacon and prosciutto in it – of course it’s good. And the idea of the cream biscuits also beckons.

  5. Roz – This sounds heavenly. I love how unique this is with the biscuits. A must try for sure. Thanks so much for sharing.

    Sounds like your daughter knows how to pick a winning recipe!

  6. We are always looking for tasty ways to dress up that “must have” stuffing.

  7. Wow, that sounds awesome. I am not a fan of “traditional” stuffing, so anything that makes it fabulous works for me!

  8. Hi Roz, Lovely stuffing or dressing as my southern friends would say. (Guess some things just never leave us) My family really enjoys stuffing, and with bacon OMG it will be a hit for sure!

  9. fabulous ingredients happy thanksgiving!

  10. This is very unique and I know my family would love it :)

  11. Um, yes please! We always have a cornbread stuffing but this sounds awesome. I might have to try it for Christmas dinner.

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