Apple and Cranberry Stuffing (Bacon)

If you’re looking for a 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 and cranberries is the perfect thing.

8 cups bread cubes
4 slices bacon, cooked and chopped
½ cup butter
1 yellow onion, diced
2 stalks celery, chopped
2 tsp. sea salt
1 tsp. white pepper, freshly ground
1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme
1½ cups chicken stock, divided
1 cup cranberries
2 apples, cored and chopped
2 eggs, well-beaten

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a baking sheet with parchment paper. Lightly butter a casserole dish.

Cube the bread and scatter over the lined baking sheet. Bake the cubes for about 10 minutes, then flip and toast another 5 minutes.

Cook the bacon in a large skillet until crisp. Remove to a paper-lined towel and break into bite-sized pieces.

Melt the butter in the same skillet. Sauté the onions and celery until soft, about 3-5 minutes.

In a very large bowl, mix the bread cubes with the salt, pepper and thyme until well coated. Pour the bacon grease/butter, onions and celery over the bread cubes and mix thoroughly.

Add 1½ cup of chicken stock, cranberries, apples and bacon to the bread cubes and mix until coated. Allow cubes to soak up the stock.

Place the dressing in the prepared casserole dish and drizzle with ½ cup chicken stock, if there are still are still dry cubes. Mixture should be moist, but not wet. Cover with foil and bake covered for 30 minutes. Uncover and bake an additional 10 minutes.

Makes 10 servings.