Sourdough and apple stuffing

1 servings

Ingredients

Quantity Ingredient
2½ pounds Sourdough bread - crust trimmed and bread
; cut into 1/2 inch cubes
6 tablespoons Butter
16 slices Bacon; diced
3 cups Onions; diced
2 cups Celery; diced
4 larges Gala or Fuji apples - peeled; cored and diced
2 cups Chopped almonds; toasted
1 cup Fresh parsley; chopped
¼ cup Fresh sage; chopped
6 larges Eggs
4 cups Chicken stock
Salt & pepper; to taste

Directions

First, toast the bread cubes at 350ø until crisp, about 20 minutes.

Transfer to a very large bowl.

Melt the butter in a very large saute pan over medium heat. Add the bacon and cook till golden. Add the onions and celery and saute until crisp-tender, about 5 minutes. Add the apples and saute 3 minutes more.

Add the sauteed mixture to the bread cubes along with the nuts and herbs.

Mix well. Season with salt and pepper. Add the eggs and mix to combine. Add enough stock to moisten the mixture well. Spoon the mixture into casserole dishes sprayed with non-stick cooking spray. Cover and bake at 350ø for 45 minutes. Uncover and bake 20 minutes more, or until top is golden and crisp. 16 servings.

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