Prep 15 mins
Cook 30 mins
It's got bacon, bourbon and bread. What's not to love?!
- 2 loaves French bread, around 10-11 cups (I used one white and one wheat)
- 12 ounces cooked bacon (reserve the cooking fat)
- 2 apples (granny smith preferred)
- 1 onion
- 5 -6 celery ribs
- 4 garlic cloves
- 1 tablespoon sage, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon parsley, chopped
- 2 tablespoons Bourbon
- 2 cups chicken broth (or vegetable may be used)
- 4 eggs
- Cut up the loaves into small cubes and lay out on a large baking sheet for at least 3 hours (or overnight) so the bread can dry out.
- Cook the bacon and cut into small bite size pieces.
- Cut the apples, onion, and celery into small bite size pieces (everything is bite size!).
- Mince the garlic.
- Cook all of that in the bacon fat and bourbon until it just begins to soften. Sprinkle on a little salt + pepper.
- In a large mixing bowl combine the cooked veggies, bacon and bread cubes.
- Stir in the stock and eggs. Stir in the chopped herbs.
- Dump everything into a buttered baking dish. Bake at 375°F for 30 minutes.
What a wonderful switch from our standard stuffing!!! Loved the added bacon flavor, but I always think that bacon makes everything better, lol!!! I made 1/4 of the recipe and served it with roasted chicken thighs, mashed taters/gravy and corn, yummy!!! I didn't have the fresh herbs so did sub dried, but otherwise, made as written. Thanks for sharing this wonderful recipe. Made for Spring PAC 2014.