My nana always adds this 1 ingredient to her Christmas stuffing to take it to the next level



1/2 lb bacon, cut into 1/2-inch pieces

One loaf day-old bread, cut into cubes

1/4 cup unsalted butter

1/2 cup finely chopped yellow onion

1/2 cup chopped celery

1 tablespoon poultry seasoning

One egg, beaten

Freshly ground black pepper


Preheat the Oven: Set your oven to 400°F and grease a large baking dish. Set it aside.

Cook the Bacon: In a large skillet, cook the bacon over medium-high heat until just shy of fully crispy, about 5-7 minutes. Remove the bacon and drain it on paper towels, but keep the grease in the skillet.

Prepare the Vegetables: In the same skillet, melt the butter with the bacon grease. Add the onion and celery, sautéing until they are softened and translucent, which should take about 5 minutes.

Combine Bacon and Vegetables: Add the cooked bacon pieces and poultry seasoning to the skillet. Stir to combine everything well. Season with black pepper to taste.

Mix with Bread: In a large mixing bowl, combine the bread cubes with the onion and bacon mixture. Toss until the bread is fully coated. Then, mix in the beaten egg until the mixture is uniform.

Bake the Stuffing: Transfer the stuffing mixture to the greased baking dish and smooth the top. Bake in the preheated oven until the stuffing is cooked through, the bacon is crispy, and the top is golden brown.

Cool and Serve: Remove from the oven and let it cool for 5-10 minutes before serving.