Bacon, Apple and Pretzel Bread Stuffing
Stuffing can be sweet, savory or both. It's one of those blank canvas dishes that can be prepared in so many different ways. The easiest way to add pizzazz to your stuffing is by varying the type of bread used. Plus, adding apples and cherries give a nice touch of sweetness to the savory flavors. Every bite is a delicious reminder of all the wonderful ingredients found in this recipe.
- 10 cups pretzel bread, cubed
- 1⁄4 cup butter
- 6 stalks celery, diced
- 1⁄4 cup flat-leaf parsley
- 1 teaspoon coarse ground pepper
- 2 large eggs, lightly beaten
- 16 slices thick-cut bacon, cooked crispy and chopped
- 1 large yellow onion, diced
- 2 Granny Smith apples, peeled, cored and diced
- 1 teaspoon salt
- 1 1⁄2 cups chicken stock
- 1⁄2 cup beer (or substitute chicken stock)
- 1 cup chopped dried cherries
- Spread out bread cubes on two rimmed baking sheets and let sit out uncovered, overnight, to dry.
- Preheat oven to 350°F.
- In a large nonstick skillet, melt butter over medium heat. Sauté onion, celery, apples, parsley, salt and pepper until softened; about 5-7 minutes.
- Add the bread cubes to a large bowl and mix thoroughly with chicken stock, beer and eggs until fully incorporated. No liquid should remain in the bottom of the bowl. Fold in onion mixture, bacon and cherries.
- Bake in a 9”x13” pan for 40 minutes until bread on top is slightly golden brown.
- Let sit 15 minutes before serving.