This sweet and savory Apple and Bacon Stuffing is the best of both worlds. Sweet apples and cranberries paired with savory herbs and bacon then baked into a warm Thanksgiving stuffing.Thanksgiving is right around the corner. I can’t believe it and I absolutely cannot wait to enjoy the big feast! The past several weeks I’ve been testing out Thanksgiving recipes to make sure they’re good enough for the big day. I decided to try something new with the stuffing and baked up this Easy Bacon Apple Stuffing Recipe that passed with flying colors. This is my new favorite stuffing recipe and it will definitely be making an appearance at our Thanksgiving dinner table this year.
Easy Bacon Apple Stuffing Recipe
The stuffing is made with crusty French bread. There are some stuffing recipes I’m not too crazy about because of the “mushy” texture, but this stuffing is not mushy at all. The sourdough bread softens and is moist, but keeps a nice texture. The bacon, shallot, cranberries, Honeycrisp apples, and fresh herbs add great flavor. I love the slight sweetness the apples add to the stuffing. Such a great combination of flavors!
We baked the stuffing in the oven, but you can go the traditional route and “stuff your bird” with this stuffing. If you are still deciding on which stuffing recipe to serve up this Thanksgiving, look no further. This one is the perfect side dish to complete your holiday meal. 
Apple and Bacon Stuffing
- Total Time: 85 minutes
- Yield: Serves 8-10 1x
- Diet: Omnivore
Description
Sweet and savory stuffing with crunchy bacon and tart apples. Perfect for Thanksgiving or any holiday!
Ingredients
- 1 lbs (454 g) day-old white French bread
- 10 slices bacon
- 2 tbsp fresh sage
- 1 shallot or 1/2 onion
- 3 tbsp butter
- 1 tbsp fresh rosemary
- 1 1/2 tsp fresh thyme
- 1 1/2 cups (355 ml) chopped apple
- 1 cup (237 ml) dried cranberries
- 3 cups (710 ml) low sodium chicken broth
- 2 eggs
Instructions
- Preheat oven to 400°F (204°C). Spread bread on a baking sheet and bake for 15 minutes, stirring occasionally, until lightly golden.
- Place bacon on a foil-lined baking sheet and bake at 400°F (204°C) for 15-20 minutes, until cooked. Transfer to a paper towel-lined plate; reserve 1 tablespoon of bacon fat.
- In a large skillet over medium heat, add reserved bacon fat and sage. Stir for 1 minute, then add shallot and 1 tablespoon butter. Cook until tender, about 1-2 minutes.
- Add remaining herbs and cook for 30 seconds.
- Add the butter/herb mixture to the bowl with the bread, apples, and craisins. Toss to coat. Chop the cooked bacon and add, tossing again.
- In the bacon grease skillet, add broth and whisk gently over medium heat until simmering. Add butter and whisk until melted. Pour over bread mixture.
- Add whisked eggs and fold everything together.
- Heat oven to 350°F (177°C). Grease a 9×10 to 9×13 inch casserole dish and pour in the stuffing mixture.
- Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15 minutes, or until golden brown.
Notes
- For a deeper apple flavor, use a mix of tart and sweet apples like Granny Smith and Honeycrisp.
- If you don’t have fresh herbs, use 1 teaspoon of dried herbs per 1 tablespoon of fresh.
- Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of bread instead of crusty French bread?
Yes, you can substitute with sourdough bread, which also provides a nice texture while absorbing the flavors of the stuffing.
What type of apples work best for this stuffing?
Honeycrisp apples are recommended for their sweetness and firmness, but you can also use Granny Smith for a tart contrast.
How can I prevent the stuffing from becoming mushy?
Make sure to toast the bread cubes before mixing them with the other ingredients, as this helps maintain a nice texture during baking.
