In Bacon, Johnston's Heritage Collection, Recipes

Country Stuffing with Garlic Infused Smoked Tenderloin

Recipe created by Chef Alex of Pugsley's Creative Catering as seen on stage at the 2017 West Coast Christmas Show


  • 8 cups assorted bread cut into 1.5” cubes (more variety the better: white, cheese, herb, seeded, multigrain, bagels, croissants, etc.)
  • 2 cups bacon chopped to 1” pieces
  • 1 cup onions chopped
  • 1 cup mushrooms chopped
  • 2 cloves garlic chopped
  • ½ cup carrots chopped
  • ½ cup celery chopped
  • salt and pepper to taste
  • 1 tsp smoked paprika optional
  • ½ Tbsp poultry seasoning divided - half for pan, half for bread cubes
  • 2 cups turkey stock can be substituted with chicken stock
  • ½ cup Johnston’s Garlic Infused Smoked Tenderloin chopped
  • ¼ cup chopped walnuts optional
  • ¼ cup dried cranberries optional


  • Preheat oven to 350°F
  • Combine bread cubes in a large mixing bowl
  • In a frying pan, over medium high heat, sauté bacon, onions, mushrooms and garlic. Cook until caramelized
  • Add carrots, celery, salt, pepper, smoked paprika, and half poultry seasoning to the pan. Sauté until combined. Add other half of poultry seasoning to bread cubs and mix
  • Add turkey/chicken stock to pan and continue to cook until liquid is reduce by 1/3
  • Stir in walnuts and cranberries then add entire mixture to bread cubes
  • Fold in mixture. Do not stir as this will start to make a paste or make it mushy.
  • Transfer to heat proof serving bowl and cook in oven to an internal temperature of 165°F.


Tip #1: Stuffing can be made a day before, cooled on a cookie sheet and placed (covered) in the fridge. Tip #2: If this recipe is used as stuffing inside the turkey, make sure internal temperature reaches 185°F

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