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Stuffing: Cranberry Apple Dressing

Source of Recipe

Adapted from a recipe appearing in Better Homes Magazine.


List of Ingredients

12 oz baguette style french bread, cut into 1/2 inch cubes (about 11 cups)
8 slices bacon
1 large onion, chopped (1 cup)
1 large clove garlic, minced
1 large tart apple, cored and coarsely chopped (1 1/2 cups)
1/2 cup dried cranberries
1/2 cup apples cider or juice.
1/4 cup snipped flat leaf parsley
3 tablespoons snipped fresh thyme or 2 teaspoons dried thyme crushed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 to 1/2 cup chicken broth



Recipe

Place bread crumbs into a roasting pan. Bake uncovered, in a 350° oven for 10 minutes or until dry, stirring once. Transfer bread crumbs into a very large mixing bowl; set aside.

In a skillet, cook bacon until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon; set aside. Add onion and garlic to drippings. Cook over medium heat until onion is tender, stirring frequently. Remove from heat. Stir in apple, cranberries, cider, parsley, thyme, pepper and salt.

Add apple mixture and bacon to bread crumbs. Toss gently to mix. Drizzle with enough broth to moisten, toss lightly. Place stuffing in a three quart casserole. Bake covered in a 325° oven for 30 to 40 minutes or until heated through (for in-the-bird stuffing, skip this step).

Prepare ahead directions: Prepare stuffing as directed and turn into the 3 quart casserole, but do not bake. Cover and chill up to four hours. Bake, covered, in a 325° oven for 45 to 55 minutes or heated thoroughly.