What's your favorite part about Thanksgiving or Christmas dinner?
For me it's the stuffing. Or what some call the dressing. I prefer to bake my stuffing in a pan in the oven. I add crunchy, juicy pieces of apple and crisp slices of bacon. It's just the right balance of sweet and salty.
Over the years I've tried cooking it in the bird, in a crockpot and in the oven. After many years of perfecting this recipe, the oven is my preferred method for stuffing that has a bit of a crunch to it.
Making the stuffing has become a family affair, with even my boys helping chop the apples and onions. I guess you can say my stuffing is made with love. Enjoy!
Herb Seasoned Stuffing with Apples and Bacon
- 1 Honeycrisp apple, chopped
- Six slices of bacon, cooked
- 1 onion, chopped
- 2 ribs of celery, chopped
- 2 carrots, peeled and chopped
- 2 cups turkey stock
- 1/2 stick of salted butter
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1(12-ounce) bag herb seasoned stuffing
- Cooking spray
Preheat oven to 350°F.
In a large electric skillet at medium heat, sauté the onion, celery, carrots in the butter until the onion is soft. Add the apples and bacon and mix well. Toss together gently the spices, stuffing and broth until the stuffing is moist.
Turn the stuffing into a 9 x 13 cooking pan that has been buttered or sprayed with cooking spray. Bake the stuffing for 30 to 40 minutes or until lightly browned.
The stuffing can be prepared one day ahead and kept in the refrigerator until ready to bake.
Serves 8. Total time: 1 hour.