Bacon Slab and Dumplings

Tender slow-cooked bacon slab with soy & mushroom cream gravy, oven-roasted tomatoes, fresh spinach, roasted garlic and sweet onions. Baked with parmesan biscuit dumplings.

Prep Time

Prep Time:

30 minutes

Cook Time

Cook Time:

2 hours

Serving Size

Serving Size:



1 (2 lbs.) package Wright Brand Bacon Slab
2 Roma tomatoes, cut into wedges
5 cloves garlic
¼ cup diced sweet onions
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1/3 cup low sodium soy sauce
1 cup whole milk
¼ cup all-purpose flour
1 cup fresh spinach, packed
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon white sugar
Pinch kosher salt
¼ cup shredded parmesan cheese, divided
2 ½ tablespoons cold unsalted butter, small cubes
1 cup whole milk


1. Preheat an oven at 350°F.

2. Slice the bacon slab in half and cook in an 8X8" baking dish with tomatoes, garlic and onions. Cover and cook for 1 ½ hours. Drain the bacon drippings from the dish and slice the slab into pieces.

3. While the bacon is cooking, heat oil in a sauce pot over medium heat. Cook the mushrooms until tender, about 15 minutes. Pour in the soy sauce and milk, stir for 5 minutes. Whisk in the flour until smooth.

4. While the bacon is cooking, combine the flour, baking powder, sugar, salt, 2 tablespoons parmesan cheese and butter into a stand mixer or processor. Slowly pour in the milk until well combined and in thick dough.

5. In the baking dish with the bacon slices, add the spinach and pour in the mushroom gravy. Top with the dough in round bites. Finish with the remaining cheese and bake for 30 minutes.