Rye Apple Bacon stuffing recipe.
Looking for a way to shake up your thanksgiving stuffing? Look no further! This recipe is care of the good folks at Klosterman Bread, a local bread company.
1 loaf of Rye Klosterman bread
1 stick of butter
2 cups low sodium chicken broth
2 large apples cored & chopped
2 cups dried cranberries
12 slices of bacon, chopped
1 red onion, chopped
2 large ribs celery, chopped
1 tsp salt & pepper
Handful of parsley
Ground sage to taste
Preheat the oven to 300 degrees.
Place bread on baking sheet, bake for 25 minutes, flipping once. Let cool.
Increase oven temp to 375.
In a large skillet, melt butter over medium heat. Stir in onion & celery and cook for a few minutes until onion is translucent.
Add apples & parsley and cook for one minute. Remove from heat.
In a large bowl, stir bread & celery mixture together with seasonings, broth, bacon and dried cranberries.
Taste & adjust seasonings. Beat eggs in a small bowl before stirring in.
Pour into a greased 3 quart baking dish & bake 45 minutes or until top is golden brown.
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