Bacon & Apple Stuffing Recipe

Bacon & Apple Stuffing Recipe

Serves 15-20 
Prep time: 30-60 minutes 
Cook time: 55 minutes 
Cool time: 10 minutes 
You’ll need: 15x10” baking dish

INGREDIENTS 
2 (12-ounce) packages bacon, chopped
12 tablespoons unsalted butter, plus extra for greasing the dish
4 celery ribs, chopped
2 medium onions, chopped finely
2 Granny Smith apples, peeled, cored, and cut into 1/2” cubes
1/2 cup fresh parsley, chopped finely*
3 tablespoons fresh sage, chopped finely
3 tablespoons fresh thyme, chopped finely
1 tablespoon fresh marjoram, chopped finely
2 (24-ounce) loaves white sandwich bread, cut into 1/2” cubes, dried**
5 cups chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons black pepper 

*Tip: Substitute a teaspoon of dried herbs for every tablespoon of fresh herbs.

**Drying Tip: Spread the bread cubes on baking sheets, and place in a pre-heated 300°F oven for 30-60 minutes. Allow them to cool before using in the recipe.

INSTRUCTIONS

1. Grease a 15x10” baking dish with butter and set aside.
2. Place rack in the center of oven, and pre-heat to 400°F.
3. In a large skillet over medium heat, cook bacon until crisp, about 12 minutes, then transfer to a paper towel-lined plate. Drain and discard grease.
4. Melt butter in the skillet, then sauté celery, onion and apples until softened, about 10 minutes.
5. Add parsley, sage, thyme and marjoram. Cook until fragrant, about 1 minute, then transfer the mixture to a large bowl.
6. Add bacon, bread cubes, chicken broth, eggs, salt and pepper to the large bowl and toss gently to evenly combine ingredients.
7. Pour mixture into the baking dish, and cover with foil. Bake for 25 minutes, then remove foil and bake again until golden brown, about 30 minutes.
8. Cool for 10 minutes before serving.

Tip: To make up to 24 hours ahead, assemble stuffing in the dish, then cover tightly with plastic wrap and refrigerate. Let stuffing sit at room temperature for 30 minutes, and remove plastic wrap before baking.