Bread Stuffing with Apples, Bacon and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
12 cup(s) unseasoned dry bread cubes |
8 ounce(s) bacon cut into 1 pieces |
2 cup(s) onion chopped |
1 tablespoon(s) sugar |
2 granny smith apples peeled, cored, chopped |
3 large stalks celery chopped |
2/3 cup(s) parsley leaves minced |
1 tablespoon(s) sage leaves minced |
1 tablespoon(s) thyme leaves minced |
1 teaspoon(s) salt |
pinch(s) black pepper |
3 cup(s) chicken stock |
Directions:
1. Preheat the oven to 350 degrees. Lightly grease a 9x13 baking dish. Place bread in very large bowl.
2. Over medium heat, fry bacon until crisp. Using a slotted spoon, transfer bacon to the bread in the bowl.
3. Remove all but 2 tablespoons of bacon drippings from the skillet, reserving the remaining drippings. Place the skillet over medium-high heat, add onions and cook about 5 minutes stirring frequently, until soft and lightly browned. Transfer onions to the bread in the bowl.
4. Return the pan to medium-high heat, add the remaining 2 tablespoons of reserved bacon drippings and swirl to coat pan. Add the apples and celery and cook 5-7 minutes, stirring frequently and scraping up bits from the bottom of the pan. Add the parsley, sage, thyme, salt and a few grinds of pepper and cook for 1 minute. Add mixture to the bread cubes and stir to combine.
5. Add the stock to the bowl and mix well. Place the stuffing in the prepared pan and bake for about 1 hour, uncovered, until the top is lightly browned and crusty.
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