Thankin’ for Bacon – Stuffing & Potatoes…

It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side
Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin


4 bacon (slices chopped)
1 cup shallot (sliced)
6 cups mashed potatoes (leftover)
1 tbsp fresh parsley (chopped, thyme and chives)
1/4 cup whole milk
1 1/2 cups cheddar cheese (grated)



Preheat oven to 400°F.
Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes.
Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper.
Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing


1 slice bacon (chopped) – Ed. Note: feel free to add more ;-)
2 tbsps butter
2 onions (chopped)
3 celery ribs (chopped)
1 1/2 cups cremini mushrooms (sliced)
1 cup cranberries (fresh)
2 cups chicken broth
3 cups cornbread (crumbled)
1 1/2 cups wild rice (cooked)
1/2 cup pecans (toasted and chopped)


Cook bacon until crisp, remove and set aside.
Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
Add cranberries and chicken broth. Bring to boil, then remove from heat.
Add corn bread, cooked wild rice, pecans and bacon.
Add salt and pepper to taste.
Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2

Originally posted 2011-11-22 20:27:40.

Related Stories:June 17, 2014 Thankin’ for Bacon – Appetizer #2…January 27, 2014 Thankin’ for Bacon – Veggie Side #1…

Originally posted 2013-03-05 16:46:11. Republished by Blog Post Promoter

Bacon Pic of the Day – Baconcopia…

Ending this Bacon Pic theme week on a high note…


I know I’m set up for a big bacon fueled breakfast this weekend, how about you?

via shatterboxx

Originally posted 2011-08-12 20:04:11.

Related Stories:March 19, 2014 Bacon Pic of the Day – “A Delicious Cycle”…January 28, 2014 Bacon Pic of the Day – Bacon Curtains…

Originally posted 2014-06-23 22:50:57. Republished by Blog Post Promoter

Bacon LIVE: A Bar Called Two Bucks

Last week’s show was a random show where we talked about anything and everything. Most of it was not bacon related. I blame Aaron Tucker for not being in the Chat room.

One of the more interesting conversations had been Sean’s idea for a bar called “Two Bucks”. Everything in the bar would be two bucks, no more or no less. He felt this is a great idea but I warned him about liability issues with people getting DUIs. When you can get a shot for two bucks why would you ever get a beer.

Next week should be a good show and back on topic. I guess we will have to wait and see.

Go to to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!

Watch the live video recording on!

Originally posted 2011-06-27 13:00:36. Republished by Blog Post Promoter

Posted in Uncategorized

Savoury Bread and Butter Pudding

Why not try our savoury take on bread and butter pudding? We use lean beef mince, chorizo, onions, mushrooms, a prepared cheese sauce and toasted sliced baguettes, sprinkled with grated cheese.

Savoury Bread and Butter Pudding

Originally posted 2013-08-20 04:03:21. Republished by Blog Post Promoter


serves two for lunch or 4 as a part of a larger meal

4 or 5 strips of smoked bacon, cut into 3″ pieces
1 small, sweet melon such as cantaloupe
several small mint leaves, torn if big
a small handful of arugula or spicy cress, washed and dried well

4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice – about one large lemon
freshly ground pepper
a few mint sprigs

Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge. Whisk the olive oil, honey and lemon juice in a bowl. Reserve. Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing. Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.

bacon recipe courtesy of: Dana Velden, The Kitchn, August 9, 2010

Originally posted 2012-08-05 08:17:00. Republished by Blog Post Promoter

Posted in Uncategorized


serves 3-4

1 bunch broccoli rabe
4-5 slices thick cut bacon
4 cloves garlic, minced
juice of 1/2 lemon
?zest of 1/4 lemon?pinch red pepper flakes
salt and pepper, to taste

First, bring a pot of water to a boil and add int he broccoli rabe. Let the broccoli blanch for 2-3 minutes, then remove and rinse with very cold water, to stop the cooking process, then drain all of the water from the broccoli and pat dry.

In a large pan, cook your bacon over medium-high heat, for 6-8 minutes or so, until crispy. Remove with a slotted spatula onto a plate lined with paper towels to drain. Remove all but 1-2 tablespoons of bacon fat from the pan (and reserve the rest for later – I like to keep excess bacon fat in the fridge to use later for extra crispy home fries) and add in the broccoli rabe (alternatively, you can just use olive oil in place of the bacon/bacon fat). Cook for 5 minutes over medium heat, then add in the garlic, lemon juice, lemon zest, and a pinch of red pepper flakes, for another 2-3 minutes, until the garlic is fragrant and the broccoli is tender. Taste, and add salt and pepper as desired. Serve warm or at room temperature.

bacon recipe courtesy of: Sydney Kramer, The Crepes of Wrath, May 16, 2012

Originally posted 2013-10-11 01:24:00. Republished by Blog Post Promoter


serves six

6 ounces rotini
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2-3/4 cup milk
1-1/2 cup grated Parmesan cheese
8 slices bacon, cooked and crumbled
2 medium tomatoes, chopped

Cook pasta according to package directions. Drain, cover and set aside. In a large saucepan, melt margarine or butter. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add in cheese, bacon, tomatoes and pasta; toss to coat. Heat through and serve immediately.

bacon recipe courtesy of: Mueller’s Pasta, Jersey City, New Jersey

Originally posted 2011-05-04 11:11:00. Republished by Blog Post Promoter

Posted in Uncategorized