Bacon, Kale and Goat Cheese Stuffing

There’s bacon, kale, goat cheese, carrots, onion and so much more all crammed into this side dish. The hardest thing about it is trying not to eat it all before it goes in the oven.

This post has been sitting in my draft folder since Thanksgiving. Oh yes, you read that right, I said Thanksgiving. I must apologize for keeping this one to myself. You see, like most families, stuffing is a staple for us. There absolutely has to be stuffing on Thanksgiving and Christmas and sometimes even Easter. This means that over the years we have rotated through our fair share of recipes.

We have many palates to please in our house. Marty doesn’t like green stuff, Jan and I like our food with a kick, Mike likes just about anything savory, and we just convinced Taylor that there is food other than chicken and rice. I’m here to tell you that all five of us agreed on this one.

Around the holidays at our house, the kitchen is busy and loud and seems to have a life of its own. My favorite part about my time in the kitchen is walking by dishes like this and picking off a little bit and eating it. I graze all day long on the things that are lined up for the oven and the items that are fresh from the oven. This particular dish had a sizable dent in one side of it before it went into the oven. My mom spent a few minutes re-arranging it before it went into the oven so it didn’t look lopsided. It’s delicious, I couldn’t help myself. I wasn’t the only one tasting it!

The first time we made this stuffing, we also made these cocktails. So, I took a few liberties and added about a cup of pomegranate seeds. It added a great crunch to the recipe. The second time we made this we left out the pomegranate seeds and it was just as good. Completely optional.


Bacon, Kale and Goat Cheese Stuffing

Yield: 8-10 servings

Prep Time: 1 hr

Cook Time: 30 minutes

Total Time: 1 hr 30 minutes


3 tablespoons unsalted butter
5 tablespoons olive oil
1 large loaf day-old country bread, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 pound bacon, cooked and cut into small strips
2 medium carrots, peeled and finely diced
2 medium stalks celery, finely diced
1 medium yellow onion, finely diced
3 cloves garlic, finely chopped
1 cup of pomegranate seeds, optional
Pinch of red pepper flakes, to taste
1 pound kale, stems removed and leaves torn
4 cups chicken stock
8 ounces goat cheese, cut into small pieces


Preheat the oven to 375 degrees. Butter a large baking dish and set aside.

Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add half of the bread cubes and saute until lightly golden brown on all sides, 3 to 5 minutes. Season with salt and pepper and transfer to a baking sheet. Heat 2 more tablespoons of the oil and repeat with the remaining bread. Set aside.

Pan fry all of your bacon, pick the pieces out of the pan and set the bacon aside. Make sure to keep your bacon grease. Add the butter to the pan with the rendered bacon fat over medium heat.

Add carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and pepper flakes. Cook until well combine, then add the kale and cook until wilted, about 2 minutes. Remove everything from the pan and cool slightly.

In a large bowl, toss the bread cubes with the vegetable mixture. Add the stock, making sure the mixture is very, very wet. Sprinkle with salt and pepper and fold in the remaining ingredients.

Bake until golden brown and crispy on top and cooked through, about 35 minutes.

Adapted from Bobby Flay

All photos were taken on my iphone, my apologies! {Instagram: molson310}


One Response to “Bacon, Kale and Goat Cheese Stuffing”

  1. #
    laurasmess — January 21, 2022 at 2:04 am

    What an awesome-looking stuffing. Love the fact that there’s GREEN STUFF in it, wooo! My grandpa always liked his stuffing completely brownish-grey. Monochrome. I guess that’s the English way ;) Oh, and hiding recipes from us? Mackenzie! You’re terrible ;p But I guess this is beautiful enough for us to forgive you! xx

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