attosa
Diamond Post Medal for All Time! 1,246 Posts 
I came up with this recipe for homemade stuffing when I was recently having a turkey, apple, and bacon sandwich. I loved the combination so much, I thought a stuffing version of it would be a great addition for the holidays to have alongside turkey. I usually use packaged stuffing mix and throw in extras, but this will now be my go-to method from scratch. The textures will blow you away. I can't get enough of it!
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Ingredients:
- 1 loaf sliced sandwich bread
- 3 Tbsp butter
- 1 small onion, sliced
- 1 stalk celery, diced
- 1 medium apple, peeled and diced
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 lb bacon, chopped
- 2 cups chicken stock
- 1 egg
- 2 tsp salt
- 1 tsp ground pepper
Steps:
- Preheat oven to 375 F and butter a baking dish (9x9 in. or larger).
- Place the cubed bread on a baking sheet and toast in the oven for 15 minutes, tossing once halfway through. When golden, transfer to a large bowl.
- In a large pan over medium-high heat, melt the butter and add onion, celery, and apple. Cook for about 10 minutes.
- When softened, add the sage and thyme and cook another minute.
- Transfer this mixture into the bowl of toasted bread cubes.
- Place the bacon in the pan and cook over medium-high heat until browned, about 8 minutes.
- Use a slotted spoon or tongs to transfer the bacon pieces to the bowl of bread.
- In a medium bowl, whisk the chicken broth with the egg. Add salt and pepper.
- Pour over the bread mixture. Mix very well to get the bread to soak up the liquids.
- Pour into buttered baking dish and cover with foil. Refrigerate for at least 30 minutes.
- Leave the foil on the stuffing and bake for 30 minutes.
- Remove the foil and bake for another 30 minutes or so.
- When the top is golden and the bacon pieces are crunchy, it is ready. Enjoy!
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Joan
Bronze Feedback Medal for All Time! 174 Feedbacks November 22, 20171 found this helpful
Sounds delicious!
attosa
Diamond Post Medal for All Time! 1,246 Posts November 22, 20170 found this helpful
Thanks, Joan! It's pretty stellar. It keeps well in the fridge and reheated, too. I like to toast mine in the broiler!
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