Updated: Apr 11
· 1 ½ LBS. White bread or challah, cubed into ½ inch cubes, and left out on a baking tray over night.
· ½ Cup low sodium chicken broth
· 2 large eggs, beaten
· 3-4 slices of thick bacon, cut into ½ inch pieces
· 1 Large onion, diced
· 1 Carrot, diced
· 1 Cup of Celery, diced
· 1 Granny smith apple cored, peeled, diced
1. Cook the bacon over medium heat until it brown and crispy. Remove the bacon and retain the fat.
2. Add the onions, carrots and celery to the bacon fat and cook until the onions are golden brown, about 15-20 minutes. Add the apples and cook for 5 more minutes.
3. Combine the eggs and chicken broth.
5. Toss all the ingredients together.
6. Stuff your turkey and follow the directions on the packet for cooking the turkey.
I offered up two choices for the spice blends because I know there are people out there who like spice (Great Chicago Fire) and those that don’t (OG). Either way, this stuffing is a great modern version of a very classic stuffing recipe. This recipe is meant for folks who are intending to stuff a turkey. The stuffing itself, needs to be cooked because it has eggs in it. If you want to cook the stuffing separately, you can. Just bake it in a casserole at 300 degrees for 45 minutes or so. If you cook it separately, add a little more broth-maybe ¼ to ½ cup more.