Name: Easy Bacon Parmesan Stuffing
Ingredients: 2 tbsp Carbonell Pimento Pepper Paste; 3 cups Swanson Chicken Broth; 1 stick Kerrygold Unsalted Butter; 1 French baguette cut into cubes and toasted.; 6 Slices of Bacon; 2 Onions; 1 Bunch of Scallions; 1 tsp Rosemary; 2 Large Eggs; 1 cup Parmesan Cheese; ½ cup Parsley; 2 tsp Kosher Salt; 1 tbsp Black Pepper

CategoryCarbonell, Dinner, Kerrygold Butter, Swanson

Ingredients

2 tbsp Carbonell Pimento Pepper Paste

3 cups Swanson Chicken Broth

1 stick Kerrygold Unsalted Butter

1 French baguette cut into cubes and toasted.

6 Slices of Bacon

2 Onions

1 Bunch of Scallions

1 tsp Rosemary

2 Large Eggs

1 cup Parmesan Cheese

½ cup Parsley

2 tsp Kosher Salt

1 tbsp Black Pepper

Cooking Directions

Preheat the oven to 375 °F and lightly grease a 3-quart baking dish with butter.

Fry the bacon over medium-high heat in a large nonstick skillet until crisp.

Melt 6 tablespoons of Kerrygold unsalted butter in the same large skillet.

Add the chopped onions, 1 tsp of salt. Cook while stirring for about 5 minutes, until the onions are soft and tender. Stir in 1 tablespoon of chopped rosemary and 2 tbsp Carbonell Pimento Pepper Paste.

Add 3 cups of Swanson chicken broth and 1 tsp of salt. Bring the mixture to a simmer, before removing from the heat.

Whisk two eggs together in a large bowl. Add 1 cup of Parmesan, ½ a cup of parsley and 1 tbsp of ground black pepper.

Stir the bread cubes and bacon mixture into the egg mixture.

Transfer the stuffing mixture to the prepared baking dish. Dot the top of the stuffing with the remaining 2 tablespoons butter and cover the dish with foil.

Bake in the oven for 30 minutes. Remove the foil and return to the oven to bake for 20-30 more minutes until browned on top.

Ingredients