Bacon, Apple and Pecan Stuffing

By Janet-2

Ingredients

• 2 tablespoons olive oil
• 4 Granny Smith apples, peeled and cut into 1/2” dice
• 2 onions, diced
• 2 cup pecans, toasted
• 1 pound bacon, diced
• 2 large loaves of batard or French bread, crusts removed, cut into 3/4” dice
• 1 tablespoon fresh marjoram, picked
• 1 tablespoon fresh thyme, picked
• 1 quart turkey stock, or to your preference
• Roasted giblets from gravy-making (optional)
• Salt and pepper, to taste

Preparation

Step 1

Preheat the oven to 400°F. Heat the oil in a sauté pan over medium-high heat until it shimmers, and brown the apples in batches, being careful not to crowd the pan to get nice caramelization. Transfer the apples to a large mixing bowl to cool and add the onions to the hot pan to brown, adding another tablespoon of olive oil if the pan looks too dry.

Transfer the onions to the mixing bowl and add the bacon to the hot pan. Let the bacon cook until crispy, then transfer it to the mixing bowl, leaving behind the fat in the pan. Put the cubed bread in the hot pan with the bacon fat and cook, stirring occasionally, until it is crispy and golden. Remove from heat.

Add the bread to the mixing bowl and toss with the bacon, onions, apples, pecans and fresh herbs. Season to taste with salt and pepper. Put into an ovenproof dish and cover with stock. Bake for a half hour, or until brown on top.