1/2 lb bacon, cut into 1/2-inch pieces
One loaf day-old bread, cut into cubes
1/4 cup unsalted butter
1/2 cup finely chopped yellow onion
1/2 cup chopped celery
1 tablespoon poultry seasoning
One egg, beaten
Freshly ground black pepper
Preheat the oven to 400°F. Pre-grease a large baking dish, and set aside.
In a large skillet, cook the bacon over medium-high heat until cooked through but not fully crispy, about five to seven minutes. Remove the bacon from the pan, drain on paper towels, and set aside. Keep bacon grease in the skillet.
In the same skillet, melt the butter in the bacon grease over medium-high heat. Add the onion and celery to the skillet, and sauté until they have softened and become translucent, about five minutes.
Add the bacon pieces and poultry seasoning to the vegetables and stir to fully combine. Season with black pepper to taste.
In a large mixing bowl, combine the bread with the onion/bacon mixture, and toss to fully coat. Add the egg to the bowl, and combine until the mixture is uniform.
Pour the stuffing mixture into the pre-greased baking dish, smoothing out the top so it is even all the way across.
Place dish in the oven and bake until the stuffing is fully cooked, the bacon is crispy, and the top is golden brown.
Remove from oven and allow to cool for five to 10 minutes. Serve hot directly from the serving dish.
Pro-tip: Slightly stale bread works best for stuffing. Let your bread sit out for a day or two!
Pro-tip: You could also use precut lardon pieces instead of cutting your own bacon strips.
