Name: Skillet Butternut Bacon Stuffing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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)

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.

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A close up of cooked butternut squash and bacon stuffing.

Making the cubed bread and butternut squash about the same size creates a pleasant presentation.

A serving of skillet butternut and bacon stuffing sits on a blue camping plate.

Packed with vegetables, bacon, and eggs, this side dish is almost a meal on its own.

Raw diced bacon, onion, and celery in a skillet ready to sauté.

The bacon, onion, and celery are sautéed before the butternut squash is added.

Photo of a skillet filled with butternut squash and bacon stuffing, garnished with parsley and ready to serve.

Cooking a stuffing in a skillet allows the frying components and baking components to be done in the same piece of equipment.

Skillet Butternut Bacon Stuffing Recipe

Saffron Hodgson

reviews

This Butternut Squash and Bacon Stuffing can be completely prepared in a skillet including the various stages of frying, baking, and being served.

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Preparation 15

Cook 45

Ready in 1

Servings Servings

CourseSide Dish

InfluenceNorth American

DifficultySeasoned

MethodBake

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Ingredients

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

Equipment

bowl
skillet

Directions

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.

Nutritional Information

Calories: 546kcalCarbohydrates: 35gProtein: 9gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 118mgSodium: 511mgPotassium: 472mgFiber: 4gSugar: 6gVitamin A: 8246IUVitamin C: 18mgCalcium: 129mgIron: 3mg