This Christmas Stuffing with Bacon Recipe breaks from tradition by swapping soggy bread for a hearty, nutty blend of wild and brown rice. Studded with smoky applewood bacon, earthy portobello mushrooms, and shredded Brussels sprouts, it offers a robust, gluten-free side dish that brings deep, savory complexity to your holiday table.
Jump to RecipeChristmas Stuffing with Bacon Ingredients
The Smoky Base:
- 8 ounces applewood-smoked bacon: Chopped into 1/2-inch pieces. The rendered fat is liquid gold for sautéing the vegetables.
- 1/2 cup hazelnuts: Toasted, husked, and coarsely chopped for a crunchy, festive finish.
The Rice Blend:
- 1 1/4 cups wild rice: Adds a distinct chew and nutty flavor.
- 1 1/4 cups short-grain brown rice: Provides a hearty, wholesome bulk.
- 4 1/2 cups low-salt chicken broth: Infuses the grains with savory depth.
- 3 tablespoons chopped fresh thyme: Essential for that holiday aroma.
The Savory Vegetables:
- 12 ounces portobello mushrooms: Shredded or thinly sliced for a meaty texture.
- 8 ounces Brussels sprouts: Trimmed and thinly sliced into ribbons.
- 14-ounce bag frozen pearl onions: Thawed. These sweet little orbs caramelize beautifully.
- 2 tablespoons unsalted butter & 2 tablespoons extra-virgin olive oil: For sautéing.
- Kosher salt & freshly ground black pepper: To season every layer.
How To Make Christmas Stuffing with Bacon
- Crisp the Bacon: In a large skillet over medium heat, cook the chopped bacon until the fat renders and the pieces are crisp, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to paper towels, leaving the drippings in the pan (if you wish to use them) or wiping it clean for the butter/oil mix.
- Simmer the Grains: In a heavy Dutch oven or saucepan, bring the chicken broth and fresh thyme to a boil over medium-high heat. Stir in the brown rice and wild rice. Reduce heat to low, cover tightly, and simmer for 30 minutes. The rice should be tender but still retain a pleasant chew. Turn off the heat and let it steam, covered, for 10 minutes. Fluff with a fork.
- Caramelize Onions: While the rice cooks, heat the butter and olive oil in the large skillet over medium-high heat. Add the thawed pearl onions, seasoning with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally, until they turn light golden.
- Sauté Mushrooms: Add the sliced portobellos to the onions along with another 1/4 teaspoon each of salt and pepper. Cook for about 8 minutes until the mushrooms release their liquid and soften significantly.
- Wilt the Sprouts: Stir in the shredded Brussels sprouts and the final 1/4 teaspoon of salt and pepper. Cook for 5 minutes until the greens are tender-crisp and bright.
- Assemble: Pour the cooked vegetable mixture into the Dutch oven with the fluffy rice. Add the crispy bacon and the toasted hazelnuts. Toss everything together gently until well combined. Transfer to a large serving bowl.
Recipe Tips
- Toasting Hazelnuts: To skin hazelnuts, roast them at 350°F for 10 minutes, then wrap them in a clean kitchen towel and rub vigorously. The bitter skins will flake right off.
- Rice Texture: Do not overcook the rice. Unlike white rice, wild rice should pop and have a bite to it. If there is excess liquid after 30 minutes, drain it off before fluffing.
- Mushroom Prep: Remove the dark gills from the undersides of the portobellos before slicing if you want to prevent the stuffing from turning a muddy color.
- Vegetarian Option: You can make this vegetarian by omitting the bacon (use smoked paprika for flavor) and swapping chicken broth for vegetable stock.
What To Serve With Christmas Stuffing
- Roast Turkey: The classic centerpiece; the earthy rice complements the poultry perfectly.
- Glazed Ham: The salty-sweet profile of ham pairs well with the Brussels sprouts.
- Gravy: A ladle of rich turkey gravy binds the rice and vegetables together.
- Cranberry Sauce: The acid cuts through the richness of the bacon and nuts.
How To Store Christmas Stuffing
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of broth to the rice and microwave covered, or reheat in a skillet with a little butter to crisp up the rice slightly.
- Freeze: This stuffing freezes excellently. Store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight.
Christmas Stuffing with Bacon Nutrition Facts
- Calories: 320 kcal
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
Nutrition information is estimated per serving.
FAQs
Yes! Because it uses rice instead of bread, this is a naturally gluten-free stuffing option, perfect for guests with dietary restrictions.
It is not recommended. White rice is too soft and starchy; it will turn to mush when tossed with the heavy vegetables and bacon. Stick to hearty grains like wild, brown, or red rice.
Yes, but peeling fresh pearl onions is labor-intensive. To make it easier, boil them for 2 minutes, shock in ice water, and pinch the skins off.
Christmas Stuffing with Bacon Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings20
minutes45
minutes320
kcalA savory, gluten-free holiday stuffing featuring wild rice, smoky bacon, hazelnuts, and winter vegetables.
Ingredients
8 oz applewood bacon, chopped
4 1/2 cups chicken broth
1 1/4 cups brown rice
1 1/4 cups wild rice
14 oz frozen pearl onions
12 oz portobello mushrooms, sliced
8 oz Brussels sprouts, sliced
1/2 cup hazelnuts, toasted
3 tbsp thyme
Butter/Oil for sautéing
Directions
- Cook bacon until crisp; drain.
- Boil broth and thyme; add rices. Simmer covered 30 mins.
- Let rice stand 10 mins, then fluff.
- Sauté onions in butter/oil until golden (5 mins).
- Add mushrooms; cook until soft (8 mins).
- Add sprouts; cook until tender (5 mins).
- Combine rice, veggies, bacon, and hazelnuts.
- Serve warm.
Notes
- Use short-grain brown rice for a texture closer to traditional stuffing.
- Don’t skip the resting time for the rice; it prevents gumminess.
- Toasting nuts enhances their crunch and flavor.
- Perfect make-ahead dish; flavors meld overnight.
