This butternut squash and bacon stuffing can be completely prepared in a skillet including the various stages of frying, baking, and being served. The stuffing is cooked with egg, resulting in a more moist dish than most dry stuffings. It gets additional flavor and moisture from bacon fat, vegetables, and a touch of butter.
The bacon fat that is rendered off is used as the oil to sauté the onions and celery. This adds additional flavor to the stuffing, which is fairly subtle to highlight the butternut squash without over-seasoning it. However, additional rubs and seasonings can be added, if desired.
The stuffing is a great option for camping to use leftover bread that is starting to go stale. It is great as a side, main dish, or barbecued item. It can be even served for breakfast or brunch with a side of eggs.
Skillet Butternut Bacon Stuffing Recipe
- 3 large eggs
- 1 cup water
- 2 teaspoons powdered chicken stock
- 8 ounces bacon diced
- butter (optional)
- 1 large onion diced
- 3 ribs celery diced
- 1 pound butternut squash diced
- 5 cups cubed stale bread
- parsley to garnish
- Preheat a camp oven to 350 degrees F (180 degrees C).
- In a bowl add the eggs, water, and chicken stock. Whisk until well combined then put aside until needed.
- Preheat an oven-safe skillet over medium heat. Add the bacon and let render.
- If the bacon didn’t render enough fat, add a little bit of butter to the skillet. Add the diced onions and celery. Stir and cook until the onion starts to become translucent.
- Add the butternut squash and stir while the vegetables start to brown.
- Add the bread to the egg mixture and stir allowing the mixture to be partially absorbed.
- Stir the egg mixture into the skillet with the vegetables and gently stir to combine well.
- Cook for 35 minutes until the egg is cooked through and the bread is lightly browned. Garnish with diced parsley to serve.
Grilled Side Dish