This Pumpernickel and Rye Dressing with Bourbon and Bacon is so unique and delicious, it’s my absolute favorite of all time. I don’t reserve it for Thanksgiving either…it’s a great side dish for Christmas too; we enjoy it with lamb or beef!
A sommelier friend introduced me to this Pumpernickel and Rye Dressing with Bourbon and Bacon years ago, and I was instantly hooked. We had traded recipes before, so when she raved about it I trusted her judgment. I first shared the recipe on my blog back in 2010, but after many meals and a few updates, it deserved a complete refresh — one small photo wasn’t doing it justice.
The first time I made it my best friend wanted to come over early and cook with me before Thanksgiving. I usually make a cornbread dressing we adore, and with two of us in the kitchen I figured we could handle both. Whether you call it dressing or stuffing, it’s delicious either in the bird or baked separately. For me, I prefer it cooked outside the turkey so the bird roasts faster.
What makes this dish stand out is the pairing of dark, flavorful breads with bacon and a splash of bourbon — a combination that sounds bold but blends beautifully. I often serve this dressing as a highlight rather than an afterthought. If turkey isn’t your favorite, this dressing can easily shine as the star alongside lamb or beef during the holidays.
While I still love my cornbread stuffing and the maple-roasted turkey I often prepare with it, this pumpernickel-and-rye dressing quickly claimed a place on our must-have holiday list. I serve it at Thanksgiving and frequently at Christmas; last year I paired it with honey-roasted lamb and it was wonderful.
I prefer not to skimp on quality for certain ingredients, and for this dressing I recommend using a good butter — I particularly like Kerrygold Irish Butter for its flavor and texture. For the bourbon, my friend recommended Basil Hayden for its smooth, light profile that enhances the dish without overwhelming it. Use whatever bourbon you enjoy if you have a favorite.
I’ve made a small change to the original recipe by adding toasted pecans, which contribute a pleasant crunch and nuttiness. The dish is straightforward to prepare, though it’s dangerously easy to eat the whole pan if you’re not careful. Trust me — it’s simply the best.
Favorite Holiday Appetizer and Side Dishes
- Crostini Appetizer with Goat Cheese
- French Quarter Cream Cheese Spread
- Baked Mushrooms in Parmesan Cream Sauce
- Lemon Garlic Mashed Potatoes
- Roasted Carrots with Honey, Rosemary and Thyme
- Bourbon and Brown Sugar Cranberry Sauce
- Turkey Tetrazzini with Mushrooms and Bacon
- Bourbon Caramel Apple Pie
Favorite Holiday Cocktails
- Homemade Vanilla Bean Eggnog with Bourbon
- Eggnog Cocktail with Frangelico
- Bourbon, Apple Cider, and Ginger Beer Cocktail
- Winter White Cosmopolitan
- Cranberry Sauce Mojito
- Pumpkin Pie Martini
- Pumpkin Spiced Margarita
- Cranberry Gin Fizz
- Cranberry Sage Cocktail
- Pomegranate and Rosemary Gin Fizz
- Best Hot Buttered Rum
PIN IT! ‘Bacon, Bourbon, Pumpernickel and Rye Stuffing’
Pumpernickel and Rye Dressing with Bourbon
Barb
Pin Recipe
15
55
1 10
Main Course, Side Dishes
American
8 Servings
432 kcal
Ingredients
- ½ pound thick-cut bacon, chopped
- ½ cup butter (Kerrygold recommended)
- 1 large onion, peeled and chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 Tablespoons fresh rosemary
- ½ loaf pumpernickel bread, day-old and cubed
- ½ loaf dark rye bread, day-old and cubed
- 4 large eggs, lightly beaten
- 2 teaspoons fresh thyme
- 2 Tablespoons fresh sage leaves
- 1 cup pecans, chopped and toasted
- 1 quart chicken stock (more as needed)
- ½ cup bourbon whiskey (Basil Hayden suggested)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
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Cook the chopped bacon in a large, deep skillet over medium-high heat until evenly browned. Drain on paper towels and reserve the rendered bacon fat in a bowl.
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In the same skillet, melt the butter over medium heat. Add the onions, celery, garlic and rosemary and cook until the onions are soft and translucent, about 5 minutes. Stir in the reserved bacon fat.
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In a large bowl, combine the pumpernickel and rye bread cubes with the cooked bacon, beaten eggs, thyme, sage, pecans and the onion mixture. Toss to mix evenly.
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Whisk the chicken stock and bourbon together, then pour over the bread mixture. Add more stock as needed to reach your preferred consistency. Use your hands to mix thoroughly, then transfer the mixture to the prepared baking dish and press down lightly.
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Bake for 45 minutes, or until a knife inserted in the center comes out clean. For a darker, crispier top, bake an additional 10 minutes.
Nutrition
bacon, dressing, pumpernickel, rye whiskey, side dish, thanksgiving
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