Bacon Biscuit Dressing

This is a wonderful dressing recipe for Thanksgiving. The bacon and biscuits even make it a great leftover for the morning after Thanksgiving.

Preheat oven to 350 degrees. On a baking sheet arrange:

12 already baked biscuits, cut into 1 inch cubes (could be home-made or store bought, baked according to directions)

Toast biscuits until lightly browned, about 15-20 minutes. Set aside. Increase oven to 375 degrees. In a large skillet, over medium to high heat, cook:

1 lb bacon, cut into 1 inch pieces

Drain all of excess fat but about 3 tablespoons. Reduce to medium and add:

1 yellow onion, diced

6 stalks of celery diced

8 oz of sliced mushrooms

1/4 cup chopped flat-leaf parsley

2 tablespoons fresh chopped sage

2 tablespoons fresh chopped thyme

Cook, stirring occasionally, until onions and celery are soft and moisture from mushrooms is gone. Season with salt and pepper. Add:

5 cups chicken stock

toasted biscuits

Stir to combined. Transfer to baking dish and cover with foil. Bake for 30 minutes, uncover and bake another 20 minutes or until dressing is browned.

Serves 10

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