Go Back
Print Recipe

Apple Bacon Stuffing

The best part of any feast for me is always the stuffing. Whether it’s for turkey, pork loin roast, chicken or as a side dish, I find myself often going back for second helpings of stuffing. I’m not even that picky about what kind, could be bread, could be rice, I don’t discriminate.
Any stuffing that has bacon in it is a winner at our family gatherings. This one is no exception. I used some of it to stuff a pork loin roast and the remainder was baked in a pan.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: apple, bacon, dressing, stuffing
Servings: 8 cups

Ingredients

  • 8 strips bacon
  • 2 onions diced
  • 4 stalks celery diced
  • 2 apples diced
  • 1 teaspoon crushed dried sage
  • 3 cups chicken broth
  • 1 loaf stale white bread cut into 1-inch cubes
  • 1 teaspoon kosher salt divided
  • 1 teaspoon fresh ground black pepper
  • 1 bunch fresh flat-leaf parsley leaves coarsely chopped
  • 3 tablespoons unsalted butter room temperature

Instructions

  • Preheat the oven to 400°F. Butter a 9x13 inch baking dish and set aside.
  • Cook the bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove the bacon from the pan with a slotted spoon and transfer it to paper towels to drain. Pour off all but 2 tablespoons of bacon drippings.
  • Add the onions, celery and ¼ teaspoon salt. Cook until the onions are golden in color, making sure to occasionally stir and scrape the sides and bottom of the pan, about 10-15 minutes.
  • Add the apples and sage and cook for another 5 minutes.
  • Add ½ cup stock and stir well. Cook for about 5 minutes, until the liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add bacon, bread, ¾ teaspoon salt, black pepper, parsley and remaining broth; gently mix to combine until mixture is evenly moistened.
  • Transfer stuffing mixture to prepared baking dish and dot with butter. Alternatively, stuff turkey, chicken or pork loin roast with mixture and bake any remaining mixture in a baking dish, dotted with butter. Cover with foil and bake for 20 minutes.
  • Uncover and continue to bake until the top is golden, 30 to 35 more minutes. Let sit for 10 minutes before serving.