Apple & Bacon Stuffing
INGREDIENTS
5 strips of turkey bacon, chopped (or 3 strips regular bacon)
1 1/2 cups low-sodium chicken broth
2/3 cup milk
1 large egg, beaten
1/2 tsp. kosher salt
1 large egg, beaten
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
4 cups cubed French bread, air-dried
1/2 cup celery, diced
1/2 cup onion, diced
1 1/2 tbsp. unsalted butter
1 clove garlic, minced
1 tart apple, cored and diced, such as Granny Smith or Braeburn
1/8 cup parsley leaves, chopped
2 tsp. fresh sage leaves, chopped
DIRECTIONS
Preheat oven to 350°F; coat inside of a 9x13-inch baking dish with butter or non-stick cooking spray.
Preheat oven to 350°F; coat inside of a 9x13-inch baking dish with butter or non-stick cooking spray.
Fry bacon in a large saute pan oven medium heat until crisp. Transfer bacon to a paper-towel-lined plate; pour off drippings.
Whisk together broth, milk, egg, salt and pepper in a large bowl. Add bread; let stand 15 minutes, tossing occasionally.
In the same bacon pan, saute celery, and onion with butter over medium heat until soft; about five minutes.
Add garlic; saute one minute. Add apple, parsley and sage; saute one minute more.
Add bacon and sauteed mixture to bread; toss to combine. Transfer stuffing to the prepared dish; bake until set and browned on top; about 45 minutes to one hour.
Source: Adapted from: Cuisine at Home Issue 78 Dec 09
Our family stuffing is very similiar to this but instead of bacon it has cut up link sausage. It's called Pennsylvania Dutch ... not sure why but this reminds me of that ... Looks goooood, Amy! :-)