For a side that’s more sweet than savory, turn to this stuffing recipe that’s topped with a lattice crust and filled with pumpkin and bacon.
Enjoy these main ingredient substitutions:
1 French baguette, cut into 1-inch cubes
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
3 celery ribs
2 teaspoon cinnamon
1 tsp. nutmeg
1 (15 oz) can pumpkin
½ cups vegetable stock
2 teaspoons sugar
One round of pie crust
Toast bread at 350˚F for about 20 minutes, until dried out. Set aside to cool.
Meanwhile, chop bacon; dice onion, celery and carrot. Cook bacon in hot pan for about 10 minutes until fat has rendered and bacon is mostly cooked but not too crispy. Remove some fat from pan, leaving 2-3 tablespoons. Add carrot, celery and onion and cook 5 minutes. Remove from heat and stir in cinnamon and nutmeg.
In large bowl, whisk together pumpkin, stock, eggs and sugar. Add bacon and veggie mixture, followed by bread. Stir well to coat everything. Pour bread mixture into baking dish. Roll out pie crust and slice into thin strips. Lay strips across top of baking dish.
Bake stuffing at 350˚F for one hour. Allow to cool 15 minutes before serving.