Bread Stuffing with Apple & Bacon

Bread Stuffing with Apple & Bacon
Photo by Scott Phillips


  • 1 Tbs. chopped fresh thyme
  • ¼ cup melted unsalted butter (optional)
  • 1-½ cups chopped celery (about 3 large ribs)
  • Freshly ground black pepper
  • ½ cup chopped fresh, flat-leaf parsley
  • 1 Tbs. chopped fresh sage
  • ¾ tsp. kosher salt, more as needed
  • + 7 more ingredients
    • 1-½ cups chopped tart apple, such as Granny Smith
    • vegetable oil or cooking spray, for baking dish
    • 16 oz. crusty, artisan-style bread
    • 2 cups chopped onion (about 2 medium)
    • ½ lb. bacon, diced
    • 2 large eggs, lightly beaten
    • 3 cups low-salt turkey or chicken broth (homemade or canned)

Tear or cut the bread into 3/4-inch piece until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275°F oven, stirring every 10 minutes or so,...

View full recipe at Fine Cooking


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