I’m bringing bacon to your Christmas dinner table. Since we all know bacon makes everything better, why not try it in stuffing? I totally did and it was a hit. The combination of bacon and apple and cranberry flavors was out of this world good. Put this on your Christmas dinner menu pronto. I promise at least one person will ask you for the recipe if you serve it.
1 pound bacon, cooked and crumbled, plus 2 tablespoons bacon oil reserved
1 onion, chopped
4 celery stalks, chopped
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried purple sage
2 teaspoons dried thyme
1 teaspoon crushed rosemary
1 large granny smith apple, peeled and cubed
1 cup fresh cranberries
8 stale cornbread muffins, cubed and toasted
3 cups chicken broth
2 eggs, beaten
Preheat oven to 375 Degrees
In a large skillet over medium-high heat, heat bacon grease. Saute onions and celery until soft, about 4 minutes. Add salt, pepper, sage, thyme, rosemary, and apple. Cook for an additional 3 minutes. Remove from heat and stir in bacon, cranberries and bread cubes. Add the broth and toss until the stuffing is evenly coated. Fold in the eggs and stir just until combined.
Pour the stuffing into a greased 9×13 baking dish and bake for 35 minutes.