Cranberry Craving Bacon Dressing

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Cranberry Craving Bacon Dressing

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Gluten-free from Chef Belinda of H-E-B Cooking Connections! Watch the video here. Perfect for something different at Thanksgiving this year...


  • 1 package O’Doughs Gluten Free Hot Dog Buns, diced and toasted
  • 2 cups Central Market Organics Free Range Chicken Broth
  • 2 teaspoons Adam’s Reserve House Rub
  • ¾ cup Robert’s Reserve Cranberry Pomegranate Jalapeno Sauce
  • 10 strips Central Market Organics Uncured Apple Cinnamon Bacon, diced
  • 7 oz. container HEB chopped celery & onions
  • 2 eggs
  • A very large handful fresh Arugula, coarsely chopped

Recipe Info

  1. In a large saucepan, bring broth, rub, and cranberry sauce to a boil. Remove from heat, stir into toasted buns and set aside.

  1. In a large skillet, cook bacon on medium until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 Tablespoons of drippings. Add basting oil and celery & onions. Cook the vegetables while stirring occasionally until tender, about 10 minutes. Add to large bowl of bun mixture along with cooked bacon, eggs, and arugula; mix well.

  1. Pour into a greased 9 X 13 casserole. Bake at 400 for 30 minutes or until lightly browned on top.

To Crisp Hot Dog Buns:

  1. Heat oven to 400⁰F. Line cookie sheet with foil, then spread diced buns on sheet and bake for 25 minutes or until lightly toasted. Set aside to cool, then put into a large mixing bowl.

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