Bread Stuffing with Bacon, Leeks and Apples
Autumn’s best flavors dress up this simple to make and easier to eat bread stuffing. If you forget to leave your bread out overnight to dry, baking it in a 250°F oven for an hour or so will do the trick.
- 1 pound French bread, cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 (8-ounce) package Applegate Naturals
® No Sugar Bacon, chopped
- 2 leeks, trimmed and chopped
- 3 large apples, cored and chopped
- 1 tablespoon thyme leaves
- Salt and freshly ground black pepper
- 3 cups turkey or chicken stock
- 3 large eggs, lightly beaten
- 2 tablespoons finely chopped fresh parsley, for garnish
- Spread the bread cubes out on a baking sheet and let sit out overnight, to dry. Transfer to a large bowl and set aside.
- Increase the oven temperature to 375°F. Butter a large gratin dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and leeks and cook, stirring occasionally, until leeks are softened and bacon is crisp and golden brown, 10 to 15 minutes. Add the apples and thyme leaves, cover and cook until the apples are slightly softened, about 5 minutes. Remove from the heat.
- Add the bacon mixture to the bread and toss together. Season to taste with salt and pepper.
- Whisk together the turkey stock and eggs in a bowl, then pour evenly over the bread mixture. Toss together gently until evenly moistened. Transfer the stuffing to the buttered gratin dish and cover tightly with a piece of buttered aluminum foil.
- Bake the stuffing for 30 minutes, then remove the foil and continue to bake until the top is crisped and golden brown, about 15 minute more.
- Garnish with the chopped parsley and serve immediately.