Bacon and Apple Stuffing

By Jillh929

Trim the bread or not, as you prefer, before cutting it into 1/2-inch cubes. Spread the cubes in a single layer over several baking sheets and dry at room temperature for 2 to 3 days, or in a 225-degree oven for 25 to 40 minutes. The dry and wet elements of the recipe can be made separately up to 24 hours ahead of time, but do not combine them until the last minute.

Ingredients

• 1/2 pound bacon , cut into 1/2-inch pieces
• 6 medium tart apples such as Granny Smith, peeled and diced
• 4 medium onions , chopped coarse
• 4 stalks celery , chopped coarse
• 1/2 cup dry white wine
• 2 tablespoons minced fresh thyme leaves
• 2 tablespoons fresh sage leaves
• 1 1/4 pounds country bread , French, or Pepperidge Farm white bread, cut into 1/2-inch cubes, dried (about 12 cups dried)
• 1 3/4 cups turkey stock or chicken stock or low sodium canned chicken broth
• 2 eggs , beaten
• 1/2 cup chopped fresh parsley leaves

Details

Servings 12

Preparation

Step 1

1. Fry bacon in 12-inch skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer bacon with slotted spoon to paper towel-lined plate; pour off all but 3 tablespoons fat from pan. Add apples, onions, and celery; sauté until softened, 14 to 15 minutes. Add wine, thyme, and sage; simmer until wine is almost evaporated, 1 to 2 minutes. Mix with reserved bacon and remaining ingredients, including the salt and ground black pepper to taste, in large, microwave-safe bowl.

2. Place half of mixed stuffing in buttered medium casserole dish, dot surface with butter, cover with buttered foil, and refrigerate until ready to use. Microwave remaining stuffing on full power, stirring two or three times, until very hot (120 to 130 degrees), 6 to 8 minutes (if you can handle stuffing with hands, it is not hot enough). Spoon 4 to 5 cups stuffing into turkey cavity until very loosely packed (see illustration 1 from related Stuffed Roast Turkey recipe). Secure skin flap over cavity opening with turkey lacers or skewers (see illustrations 3 and 4 from related Stuffed Roast Turkey recipe). Loosely tie the legs together with kitchen twine (see illustration 5 from related Stuffed Roast Turkey recipe). Tuck wings behind back, brush entire breast side with half the melted butter, then place turkey breast side down on V-rack. Fill neck cavity with remaining 1 to 2 cups heated stuffing and secure skin flap over opening as above. Roast following Stuffed Roast Turkey recipe.

3. For remaining stuffing: When turkey comes out of oven, add the 1/4 cup stock to dish of reserved stuffing, replace foil, and bake until hot throughout, about 20 minutes. Remove foil; continue to bake until stuffing forms golden brown crust, about 15 minutes longer. Remove stuffing from turkey and carve. Serve, passing stuffing separately.