Lovely as a side dish for chicken pieces or with a stuffed whole bird.
|8 cups||cubed whole wheat bread|
|2 cups||reduced-sodium chicken broth|
|.5 lbs||smoked bacon, in tiny strips|
|4 cups||chopped onion|
|3 cups||chopped celery|
|2 cups||chopped mushrooms|
|2 cups||graded apple|
|1 tbsp||poultry seasoning|
|1 tbsp||salt and pepper|
Preheat oven to 175°C.
In large skillet, cook bacon over medium high heat until crisp. Leave a little of the dripping in the fry pan. Add onions and celery, reduce heat to medium and cook, stirring, until celery and onion is tender.
Add mushrooms and apples and cook 2 minutes. Remove from heat and add to bowl with cooked bacon. Sprinkle with sage, poultry seasoning, salt and pepper. Stir in cubed bread until well combined. Drizzle in broth, stirring, until well moistened.
Arrange stuffing in a greased 13 x 9 inch (3 L) baking dish. Cover with buttered foil and bake in preheated oven until heated through, 40 minutes. Uncover and bake until top is slightly crisp and golden, about 15 minutes.
Or stuff into the whole bird. Smile
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