While turkey may be the main event, we love to enliven hors d’oeuvres, vegetable sides, stuffing, and more with savory, smoky cured ham—from spicy cornbread stuffing with bacon to shredded Brussels sprouts sautéed with pancetta and golden sultanas.
Fingerling Potatoes with Bacon
The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.
Roasted Onion and Chestnut Compote »
Devils on Horseback
In this version of the classic hors d’oeuvre, oysters are cooked with garlic and wine, then set “astride” toasted garlic bread slices and sprinkled with bacon.
Bacon-Wrapped Jalapeño Poppers
These poppers have a perfect marriage of textures and flavors—creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
Sweet and Sour Red Cabbage
Red cabbage is braised in bacon drippings and enlivened with red wine vinegar and caraway seeds, making it a perfectly balanced holiday side.
Bacon-and-Cheese Deviled Eggs
Deviled eggs are easy to prepare and make for an eye-catching presentation. This charming rendition was inspired by a bacon, egg, and cheese breakfast sandwich; in this form, it may be more elegant but it’s just as delicious. See the recipe for Bacon-and-Cheese Deviled Eggs »
Shallot and Pancetta Tortilla Crisps
Ultra-crisp tortilla pizzettes, developed by SAVEUR test kitchen director Farideh Sadeghin, can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee.
Fondi di Carciofi (Bacon-Wrapped Artichokes)
Jarred artichoke hearts are wrapped in bacon, secured with a toothpick, and fried to perfection. Briny, smoky, and crisp, these addictive bite-sized treats are ready in a matter of minutes.
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with French bread, smoky cured pork, and oysters.
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century. See the recipe for Rumaki»