Apple Bacon Cranberry Stuffing
If you're looking for a beautiful and delicious stuffing that you can use with turkey, chicken, pork, or just throw in the oven and bake on its own, this medley of apples, bacon, cranberries, and toasted challah is the perfect thing!
Equipment
- Baking sheet
- Casserole dish
- 8" skillet
- Large bowl
Ingredients
- 1/2 cup butter
- 1 ea yellow onion diced
- 2 ea stalks celery chopped
- 8 cups bread cubes (one challah loaf)
- 2 tsp salt
- 1 tsp white pepper
- 1 tsp fresh thyme leaves
- 2 ea apples cored and chopped
- 2/3 cup dried cranberries
- 4 slices bacon cooked and chopped
- 1 cup chicken stock
- 2 ea eggs well-beaten
Instructions
- Heat your oven to 350F and line a baking sheet with parchment paper. Cube the bread and scatter over the lined baking sheet. Bake the cubes for about 10 minutes, then flip and toast another 5 minutes.
- Melt the butter in a skillet. Sauté the onions and celery in the butter until the onions are translucent, about 3-5 minutes.
- In a very large bowl, mix the bread cubes with the salt, pepper, and thyme until well coated. Pour the butter, onions, and celery over the bread cubes and mix.
- Add the chicken stock, cranberries, chopped apples, and bacon to the bread cubes and mix until coated. Fold in the beaten eggs.
- If you’re baking this by itself, place it in a lightly buttered casserole dish and drizzle with about 1/2 cup additional chicken stock. Cover with foil and bake covered at 350F for 15 minutes. Uncover and bake an additional 10 minutes.
Notes
This recipe goes great with turkey, chicken, or pork loin!