Ingredients
Scale
- 1 pound day-old white French bread (diced into 1/2-inch cubes and dried)
- 10 slices bacon
- 2 tablespoons fresh sage (chopped)
- 1 shallot or 1/2 onion (chopped)
- 3 tablespoons butter (divided)
- 1 tablespoon fresh rosemary (chopped)
- 1 1/2 teaspoons fresh thyme (chopped)
- 1 1/2 cups chopped apple (I like gala or honey crisp for this recipe)
- 1 cup dried cranberries or craisins
- 3 cups low sodium chicken broth
- 2 eggs (whisked)
Instructions
- Preheat the oven to 400 degrees and spread the bread on a baking sheet. Bake the bread, stirring occasionally for 15 minutes or until beginning to turn golden, but not quite brown. Remove from the oven and place in a very large bowl.
- Place the bacon on a foil lined baking sheet and bake at 400 degrees for 15-20 minutes or until cooked. Transfer bacon to a paper towel lined plate and reserve 1 tablespoon of the bacon fat.
- In a large skillet, over medium heat add the bacon fat and sage. Stir with a wooden spoon for 1 minute and add the shallot as well as 1 tablespoon of butter. Cook until tender, about 1-2 minutes. Add the remaining herbs and cook for 30 seconds to bring out their flavor.
- Dump the butter/herb mixture into the bowl with the bread and add the apples and craisins. Toss everything to coat. Chop the cooked bacon and add to the bowl, tossing again.
- In the bacon grease skillet, add the broth and whisk very gently over medium heat until it begins to simmer. Add the butter and whisk until it has melted then pour over the bread mixture. Add the whisked eggs and fold everything together.
- Heat the oven to 350 degrees. Grease a 9×10 to 9×13″ casserole dish and pour the entire stuffing mixture in. Wrap the top with foil and bake for 40 minutes, uncover the dish and bake for an additional 15 minutes or until the top is golden brown.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Side