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Categories:Viewed: 25 - Published at: 8 years ago
Ingredients
- 8 cups cubed French bread, cut into 1/4" cubes and toasted
- 1/2 pound small diced uncooked bacon
- 1 cup small diced celery
- 1 small-diced onion
- 1 small-diced apple
- 1 cup dried cranberries
- 3 cups water mixed with 2 tablespoons Better Than Bouillon(R) Roasted Chicken Base, dissolved
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon poultry seasoning
- 2 tablespoons chopped parsley
Method
- Preheat oven to 350°F and grease a 3-quart baking dish.
- Add bacon to a large saute pan over medium-high heat and cook for 3-4 minutes. Add celery and onion to pan and cook for 3 more minutes. Add the apple, dried cranberries, black pepper, poultry seasoning, and parsley. Cook for 2 more minutes.
- Add the bread to a large mixing bowl, and then add bacon and vegetables. Toss to combine.
- Add the Roasted Chicken broth and stir to combine.
- Add the stuffing to the baking dish. Place the baking dish into the oven and bake for 30 minutes.
- Carefully remove the baking dish from the oven and serve immediately.
